| Pickled mackerel, fingerling potatoes with herbs |
12 € |
| Poached egg with butternut soup |
12 € |
| Dried Normandy duck magret with Kampot pepper, broccoli condiment |
15 € |
| Normandy duck foie gras with quince |
16 € |
| Crispy apple-Normandy sausage-camembert with Pommeau sauce |
13 € |
| 6 oysters n°3 from Asnelles, cucumber and kiwi |
14 € |
| Gravlax salmon Label Rouge perfumed with ginger |
14 € |
| Poultry supreme and dumpling « Vallée d’Auge » style |
18 € |
| Veal « Orloff » style, confit of red cabbage and cider vinegar |
22 € |
| French sirloin steak, potatoe mousseline with truffle |
23 € |
| Spelt risotto with autumn vegetables |
16 € |
| Candied monkfish, white beans and Matelote sauce |
23 € |
| Prawns, spelt risotto and prawns soup |
25 € |
| Snacked scallops, butternut and beef broth |
25 € |
