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entrée
  • Pickled herrings, ratte potatoes vinaigrette
  • Yam soup with crushed chestnuts
  • Organic egg « cocotte » cooked Chimay style
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plat
  • The traditional veal stew with winter vegetables
  • Roasted cod with mussels in cream sauce
  • French pork shank braised with artisanal cider, white cabbage fried with Espelette pepper
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dessert
  • Coffee crème brulée, slice of cocoa cake
  • Astier’s classical baba soaked in rum and whipped cream
  • Orange salad with rosemary and vanilla, verbena sorbet
  • Golden apple in pastry with salted caramel butter
  • Chocolat cream with amarena cherries and crunchy biscuit