Plats de résistance

  • Bœuf bourguignon (GF)

    Bœuf bourguignon (GF)

    19.50

    Classic beef stew with bacon, mushrooms and silverskin onions, in a rich red wine burgundy sauce served with a “pomme puré”

  • Bouillabaisse

    Bouillabaisse

    19.50

    Traditional fish stew with mussels, salmon and haddock in a saffron and tomato both served with slices of french baguette

  • Cordon Bleu

    Cordon Bleu

    20.00

    Crispy breaded chicken fillet stuffed with smoked ham and emmental cheese served on wilted spinach and wholegrain and honey mustard cream sauce

  • Poulet à la comtoise (GF)

    Poulet à la comtoise (GF)

    17.00

    Oven-baked chicken supreme with a compete cheese and leek sauce