Eric Achard's menu

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SUGGESTIONS :

 Veal Calf chop for 2 pers – 66 €/pers.
Beef “Black Angus”, sauted potatoes 27 €
 Ox Beef chop for 2 pers– 66 €/pers.
Homemade Bouillabaisse – 32 €

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Full set menu: 45 €
 Starter, Main course OR Main course, Dessert: 39 €
Starter: 14 € Main course: 27 €

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Starters

Homemade medium cooked Duck liver, salt flower of “Guérande”
Crabs meat over fresh herbs salad +3€
Cheese raviolis, parmesan cream
Poached eggs with smoked salmon
Puff pastry of white asparagus, eggs sauce
Crunchy of “Rocamadour”cheese with basil and tomato candied
Boiled Lobster + 4€
Red fin tuna “Tataki” fashion

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Fishes

Raw salmon tartar minute made with condiments
Roasted sea bass, fennel with tomatoes
Stone of codfish, mashed potatoes with olive oil, lobster sauce +5€
« Cassolette » of fishes to new vegetables

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Meats

Rack and Filet of lamb, gratin dauphinois +5€
Raw beef tartar minute made with condiments
Suprême of Guinea Fowl & new cabbage
T-bone of veal, with macaronis

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Cheeses & Desserts

 Selection of cheese
Lemon “Mille feuille”
Bitter melted hot chocolate cake (8 mn)
Seasonal fruit tart
Homemade floating iceland
Lemon Thyme Custard
“Soufflées” field crepes with “Madarine Impériale”

 

Nets Prices

 

Our dishes are prepared with fresh and seasonnal products,

we do apologize if a dish is unavailable.