This menu is served every evening and for lunch on Saturday and Sunday
Amuses-Bouche
Tomato juice, whipped cream with purple mustard of Charroux
diced cucumber and rabbit samossa
Small John Dory cooked "on plancha", olive oil sauce, stewed fennels
Platter of local cheeses from the Fromagerie Artisanale de Ris
Crispy dessert with red fruits, citrus sorbet