Terrine of veal sweetbreads, morel mushrooms and foie gras, beetroot ketchup
or "Gravelax" salmon with thyme shortbread and crunchy vegetables
or Lentils champenoise, confit gizzards and egg cooked at 64°
or Duck foie gras with ratafia sauce

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Escalope of sea bass, thinly sliced endives compotée
or Fricassee of scallops, parsley emulsion, mixed rice

or Farm chicken supreme with morels
or Beef fillet, pinot noir reduction, shallot confit
or Sweetbreads with Noilly (sup 10.€)

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Plate of regional cheeses
or fromage blanc

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Iced nougat with almonds
or Pistachio crème brûlée
or Chocolate profiteroles
or Financier with lemon cream sauce

Formules pour le midi ou le soir

Entrée + un plat = 38.€     /    un plat + un dessert = 35.€

Les plats à la carte

Entrée = 18.€    /   plat = 25.€     / dessert = 10.€

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