Hotel Restaurants
Asparagus of Tauriac and poached egg trompe l’oeil
Challans duck fillet roasted on chest, olive juice and spring vegetables
Small basket of red fruits and oregano sorbet
Chiogga beetroot salad, and crab
Breton monkfish, emulsion Yuzu-Kosho
Bigorre black pork in slow cooking, condiments and seasonal fruits
Maturated cheeses
Red fruits and composition chocolate-caramel
Cream of peas and morels
Roasted scallops, cream of carrots and Thai soup
Fish, depending on availability
Roasted duck foie gras, Rhubarb and blueberry compote
Pigeon in two cooking, vegetables
The cheeses of Auvergne matured
Deconstructed tart with citrus fruits and snow with Thai basil,
and hot cold dark chocolate
Asparagus of Tauriac and poached egg trompe l’oeil
Challans duck fillet roasted on chest, olive juice and spring vegetables
Small basket of red fruits and oregano sorbet
Chiogga beetroot salad, and crab
Breton monkfish, emulsion Yuzu-Kosho
Bigorre black pork in slow cooking, condiments and seasonal fruits
Maturated cheeses
Red fruits and composition chocolate-caramel
Cream of peas and morels
Roasted scallops, cream of carrots and Thai soup
Fish, depending on availability
Roasted duck foie gras, Rhubarb and blueberry compote
Pigeon in two cooking, vegetables
The cheeses of Auvergne matured
Deconstructed tart with citrus fruits and snow with Thai basil,
and hot cold dark chocolate
Nos menus changeant très régulièrement,
voici ci-dessus quelques exemples de nos prestations.
The restaurant is honored with a Michelin star
since March 1999.