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Foie Gras with seaweed, homemade chutney (pear, apple, butternut)

Smoked Haddock

Salmon gravlax with beetroot

Tartiflette as “Barrels style”, chicory salad with walnuts

Roasted piece of beef, new potatoes and real béarnaise sauce

Roasted rak of pork with rosemary, mashed carrots and vervain

Fish of the day, chicory with cider and cream emulsion

Sautéed shrimps

Duck Confit Samosa

Bio Egg

Potato millefeuille and truffle

Lacquered Meatballs

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