Filet mignon

© Jean-Paul Planchon

 

Egg casserole bamboo and melissa

Foie gras semi-cook with the cloth

Net of mullet in marinade of olive oil, pink bays and lemon-yellow green

Salad of the Chief

*****

Horn of the devil in Carambar

© Jean-Paul Planchon

Part of the butcher, vigorous juice of foie gras

Net of St Pierre, white butter, aubergine carbonade

Steaklet of duck roasted with the honey of acacias, juice of guarriguettes

*****

Horn of the devil in Carambar

any chocolate Semi-cooks

Sorbets, artisanal ices

 

But also

A complete formula with 12.00 with entry, dish and serves or a dish of the day with 8.50 , on the spot or to carry.

Planchas starting from 10.00 (practical for the evenings of spectacle in Cigalière).

Greedy boxes (of the foie gras, cooked jams, dishes, chocolates and a bottle of wine) for all the budgets.