The Partridge – 26 €
Roast breast of partridge upon a nest of sauerkraut and chanterelle mushrooms, au jus with mustard and grape must
The “Pink King” Pork – 23 €
Filet mignon of Pink King pork stuffed with chard and chestnuts, mashed potato and autumn vegetables
The Hare – 27 €
Crisp-fried pulled hare with liqueur-soaked pears, potato pressé and butternut squash buttercream
The French Beef – 28 €
A French-cut tenderloin marinated with Kampot red pepper, boletus mushrooms, and potatoes served in three textures: creamy, fondant and crispy
