Roquet salad with duck and parmesan cheese slithers

Served with Poilâne bread (6 euros extra)

Served with tarragon flowers and courgettes

Served with grenaille garlic potatoes, dobbed with parsley and garlic butter

Served with marinated vegetables and barbeque sauce

And crunchy green spring vegetables, napped in veal gravy

Served with a small spelt wheat and capsicum casserole, napped with strong lamb gravy

With baby vegetables, napped with mushroom velouté sauce

with black cherry jam

(Dish with the 5,5% VAT)

Napped in your favourite rum (your choice)

With a pistachio heart and wild raspberry cream