Dining Room Menu

The menu

• 4 services : Potage - Entrée - Main course - Dessert
• 5 services : Potage - Entrée - Granité - Main course - Dessert
• 7 services : Potage - Entrée - Salty entremets - Granité - Main course - Cheeses - Dessert

Packages offering 5 and/or 7 course meal

• Gourmet Package 7 services / 1 night
• Gastronomy Package 5 and 7 services / 2 nights
• Romantic Package 5 and 7 services / 2 nights
• Just the Two of Us Package 5 and 7 services / 2 nights

4 course-meal menu

Appetizers

• Quail legs
  Fried noodles and pearl onions
  
• Braised Venison with Sesame *
  Served over bok choy with cranberry compote
  
• Charcuteries Plate and Stuffed Olives *
  Tomato chutney
  
•  Witlof and Radicchio Salad *
  Bénédictin blue cheese, walnuts and honey dressing
  
• Gravlax-style Trout *
  Lemongrass, ginger and maple vinegar sauce
  
• Our own Niçoise Salad
  Boiled egg and sardines
  
• Boudin noir
  Served with an apple salad and thyme-flavoured bocconcini
  
• Confit Pork Cheeks and Smoked Haddock
   Wasabi sauce
  
• A four way mushroom variation
  Oyster mushrooms in puff pastry, mushrooms cream, fried shii take, enokis and toffee
  
• Spinach Fettuccine
  Black truffle and fresh Parmesan
  

Mains courses

• Chef's Surprise
  

• Tilapia with capsicum Butter
  Served on a fried won ton
  
• Venison Loin *
  Orange et thyme sauce
  

• Pork Loin Orloff-style *
  Mushrooms, bacon and Gruyere
  
• Stuffed Conchiglioni with Seafood au Saffron sauce
  

• Bison Cassoulet and Guinea fowl sausage *
  

• Rabbit leg *
  Heirloom vegetable sauce
  
• Cod filet *
  Fresh herbs sauce
  
• Wapiti Medallion *
  Shavings of foie gras, tarragon and mustard sauce
  
• Beef Filet Mignon *
  Aged cheddar gratin, dark chocolate sauce
  
• Flounder filet *
  Aniseed Fruit marinade
  
• Végétarian Calzone
  

• Rack of lamb *
  On a mint and rosemary crumble
  
• Veal Chop *
  Brandy sauce and sweetbread
  
• Turkey Ballotine stuffed with fowl liver *
  Szechuan pepper sauce
  

Note : Additional vegetarian dishes are available upon request.

* For gluten-free versions, please let us know so that we can adjust the sauces.

Desserts

• Black Panther
  Licorice crème brûlée served in a crispy chocolate cup, vanilla cream
  
• Ice Bird
  Frozen raspberry sabayon, dark chocolate lace, nest of crepe crumbs
  
• Snowball
  Coconut mousse sphere, creamy blueberry heart
  
• Kouign aman
  Breton speciality prepared in our own way
  
• Dragon
  Red current mousseline, mint cream, vanilla cake, cinnamon red tongue
  
• My Little winter Log
  Vanilla cake, sweet chestnut cream
  
• Chocolate Mille Feuilles
  Chocolat cake, lime-flavoured dark ganache, milk chocolate, toffee mousse
  
• Cheese Aumônière
  Cheese, cranberries and pistachios in a filo pastry, semi-sweet chocolate coulis