Cold meets of Alsace (regional specialty)

The peasant salad (Munsters' Cromesquis, raw ham and grilled bacon)

Fresh raw vegetables plate

Country toasts (with local products)

The warm goat cheese salad from Brabant (with local products)

Duck foie gras, and its poached pear and toasts

Raw black forest ham in greenery

Chef's terrine and raw vegetables (chef's specialty)

Périgourdine salad (smoked duck breast, gizzard, foie gras ...)

Homemade smoked salmon with its sweets

The Shell St Jacques Nantes

Six Gambas flambé with cognac

The bunch of breaded shrimp in salad

Frog legs with cream

The head of veal St Vincent Ravigote (chef's specialty)

Omelette with ham, mushrooms and cheese

The sweetbread casserole with Noilly sauce

Sole "meunière" with butter

Vegetable trout papillote

Blueberry trout

Meunière with butter or roasted almonds

St Pierre filet with two sauces (leek and pepper coulis)

Nile perch filet with Dieppoise

Salmon escalope

Salmon Tagliatelles

Entrecôte Butler, Pepper Mignonette

Beef steak with porcini mushrooms

hazelnuts of lamb with lamb garlic cream and basil

Farm chicken ballotine with supreme sauce

Lamb mice confit and juice

cordon bleu of veal from us (munster and ham)

veal chop with cream and mushrooms

Duck fillet with currants

Alsatian sauerkraut

Veal head garnished

OUR SELECTIONS OF THE TERROIR

goat cheese salad from Brabant.

Savoyard fondue and cold meats (minimum 2 pers.)

Royal Alsatian sauerkraut and braised ham.

plate of the Country with 3 munster (nature, cumin and Mirabelle plum)

Frozen cups

Homemade pies

Black Forest (chef's specialty)

Desserts of the day

And also many other dishes and specialties to take away.