Starters

Salad with chicken livers sautéed in white wine 6,60

Little country artichokes marinated in basil 7,60

Country terrine 6,50

*Hot tart made with leeks 6,60

House style tomatoes tartare 6,60

Chiffonnade with grison dried meat and grapefruit 9,90

Snails in their shells, stuffed with garlic butter (6) 7,50

House duck foie gras with toasted Poilâne bread 14,30

*Accompany it with a glass of sweet white Bergerac (10cl) 2,50

Little smoked salmon salad, cream with aniseed and grilled bread 10,75

Smoked salmon from Norway 14,50

Fresh salmon carpaccio with grapefruit 10,80

MUSSELS "MARINIERE (with white wine) 7,50

MUSSELS "MARINIERE(with cream and shallots) 7,50

MUSSELS "MARINIERE (with curry) 7,50

Baltic herring fillet, apple and fresh cream 6,60

*Fish terrine, tomatoes tartare 7,50

Snails in their shells, stuffed with garlic butter (12) 14,00

Roast mozzarella with tomato sauce, grison dried meat and basil 7,60

Roast goat open sandwich on toasted Poilâne sourdough bread with salads 6,60

Salad with Fourme d'Ambert cheese 6,45

Soup of onions au gratin 6,95

Soup with mussels, a vegetable julienne, fresh cream and small croûtons6,95

Fish soup, (grated cheese, little croûtons, rouille sauce) 7,90

Fricassée of pleurote mushrooms 8,60

Fine green beans 5,95

Plate of vegetables 13,00

French fried potatoes 5,30

Home made ratatouille 5,50

Dauphinois potatoes 5,30

Braised endives 5,85

Cold platter

Salad with roast goat on grilled bread

(goat, Italian raw ham, artichoke, chopped tomato sauce, salads panaché) 14,50

Hot dishes

Mussels à la plancha: (mussels, prawns, squid, onions, tomatos, basil ) French fried potatoes 14,95

Penne à la Méridionale: (Pasta, Provence vegetables, herbs,olive oil, basil) 14,50

Normandy escalope of veal, dauphinois potatoes14,30

Duck confit, potato waffles  14,20

Pan-fried andouillette sausage (approx. 200 g) – French fried potatoes 13,50

Country coq au vin  14,90

Pan-fried Entrecôte (approx. 300 g), bearnaise sauce, dauphinois potatoes 19,95

Minced calf livers, parsley and garlic Persillade with mustard 14,50

Pan-fried calf liver with raspberry vinegar and braised endives 14,95

Beef steak tartare –French fried potatoes and salad 13,25

Braised lamb shank in its own juices, tagliatelle  23,50

Pan-fried eye of rump steak with pepper sauce 15,90

Fish (suggestion of the day)

Cheeses:

Saint Marcellin, accompanied by a green salad 6,85

Spread of cheeses: Brie de Meaux, Fourme d' Ambert, ½ St Marcellin 8,80

accompanied by a green salad

Desserts

Pastries: (see the suggestion of the day) 6,50

Chocolate mousse  6,35

Grapefruit salad  6,60

Meringues floating in custard  5,95

Nougat ice cream with red fruit sauce  6,95

Pear Belle Hélène  6,60

Profiteroles with ice cream and vanille sauce with chocolate  6,95

Crème brûlée with Cassonade sugar  6,20

Raspberry ice cream with red fruit sauce 6,95

Sorbets: blackcurrant, passion fruit, pear, lime, mandarin, blueberry 5,95

Ice cream: vanilla, chocolate, coffee, créole, caramel  5,95