Gourmet duck dishes
or Trilogy of salmon, tartare, gravelax and smoked
or Champagne lentils and egg cooked at 64°
or Duck foie gras with ratafia (sup 6.€)

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Back of cod steamed, red pepper coulis
or Fricassee of scallops with watercress

or Supreme of free-range chicken with morels
or Filet mignon of veal, cooked at low temperature, rosemary jus
or Sweetbreads with Noilly (sup 10.€)

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Platter of regional cheeses
or fromage blanc

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or Iced nougat with almonds
or Japanese pearl, rice pudding style, fruit brunoise
or Pistachio crème brulée
or Chocolate profiteroles
or Breton shortbread with lemon cream sauce

Starter
Fish or meat
Cheese platter
or dessert of the day

Une coupe de champagne avec ses gougères
Un verre de rosé des Riceys

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Une vienoise de chaource et son mesclum
(Fromagerie de mussy ,chaource)

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Tarte feuilletée andouillette et poireaux ou Magret de canard
( La champenoise, jully sur arce)

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Parfait glacé aux fruits rouges et son coulis

The hotel and restaurant are closed
On Tuesdays and Wednesdays

Rooms must be vacated by 11 a.m.

Service times are as follows:
Lunch at 12pm: 1.15pm last order
Dinner at 7pm: 8.30pm last order

Thank you for your understanding