Ingredients:4 people Spaguetti250g Cooked lobster600 g Carrot1 beautiful Onion1 Button mushrooms150 g Red pepper1 Olive oil3 tablespoons Port1 glass Lawyer1 Cooked artichoke hearts2 Peaches2 not too ripe Juice of half a lemon1 Raspberry alcohol vinegar2 tablespoons Grape seed oil6 tablespoons Cream

Ingredients:4 people calf liver400 g extra-virgin olive oil2 tablespoons all-spice50 g nutmeg powder50 g green pepper70 g fresh tarragon1 pinch fresh chives1 bunch pickled cherries curly lettuce1 Preparation: Preparation time:20 minutes Raw veal liver marinated in olive oil and green pepper

Ingredients: blood milk caps600 g goose fat1/2 glass Bayonne ham150 g chopped parsley2 tablespoons flour1 tablespoon Tursan white wine1 glass salt and pepper mill chicken broth1 glass Preparation: Difficulty:[usr 2] Clean the milk caps, chosen young and very fresh. Remove the feet. Gen

Ingredients:4 people penne rigate 300 g red pepper1 courgettes2 butter40g tomatoes4 thyme1 tablespoon chopped parsley2 tbsp Preparation: Preparation time:20 minutes Cooking time:15 minutes Difficulty:[usr 2] First, put the red pepper on the flame, taking care to turn it every minute, unti

MENU €36 VAT reduction €32 Landes duck fats Starters:Saffron cream of musselswith parmesan cheeseorHeirloom vegetable pieMain dishes:Salmon steak with crunchy cabbageand spiced oilsorEscalopine of duck breast andsemolina with shallotsDesserts: Small pancakes stuffed with jamblack cherriesorAutum

Ingredients: granny-smtih apples2 strusel50g blond raisins80 g water30 cl acacia honey30 g fresh ginger3 strips salt1 pinch milled pepper curry3g cornflour5 g soufflé device:milk50 cl powdered sugar125g eggs6 cornflour50 g cinnamon powder3 teaspoons untreated lemon1 Preparation: [usr 4] Pr

Serve between lightly toasted buns, with mixed seasonings, lettuce leaves, sliced ​​onions and ripe tomatoes. Ingredients for 4 people: 1 kg beef chuck, lean and minced, 1/2 tablespoon of barbecue sauce*, 1 drop of chilli sauce**, 1 teaspoon of sugar, 1 small chopped onion, 2 tablespoons of breadcr

Ingredients:4 people Panzani macaroni350g whipping cream300 g cucumbers2 lemon1 juice butter2 walnuts chopped chervil3 tablespoons salt, pepper Preparation: Difficulty:[usr 2] Peel the cucumbers, quarter them lengthwise, cut them into large dice and remove the seeds. Soak them for an hour

Ingredients:5 people Scallops450 g Cooked red beets400 g flat-leaf parsleyA few sprigs green apple1 pink radishes15 g clarified butter60 g Tahiti vanilla salt6 g Fresh tomato coulis5 cl balsamic vinegar3 cl diced tomatoes30 g Cooked red beets600 g acacia honey30 g red wine22 cl cinnamon powder 8 g

Ingredients:6 people duxelles80 g double cream20 cl butter30g whole eggs4 old wine vinaigrette18 cl poultry stock50 cl salt and pepper mill chervil Julienne of candied orange30 g Preparation: Cooking time:45 minutes Difficulty:[usr 2] Gently steam the duxelles with the chicken stock, lea

Panna cotta with coconut milk, ginger and lime red fruit granita and orange tuile Wash and hull the strawberries, blend with grated orange zest, two chopped mint leaves and 100g of sugar, taste, depending on the strawberries, more or less sugar, remove in a flat dish and put to set in the cold,

Ingredients:4 people garlic1 clove, finely chopped salt 1/2 teaspoon untreated lime2 beautiful ripe avocados2 Preparation: Difficulty:[usr 1] Gather the garlic and salt in a mortar. Crush until a fine paste is obtained, add the chilli and crush again. When you get an ointment, add the li

Ingredients:2 people pigeon1 carrots20 g gourmet peas20 g mini leeks20 g mini fennel20 g beans20 g shitake mushrooms20 g liquid cream250 g chicken broth25 cl shallots50 g fresh duck foie gras1 lobe butter, salt, pepper, chives. Preparation: Preparation time:40 minutes Cooking time:25 minutes

Ingredients: Shortbread:shortcrust pastry200 g liquid cream 200 g Pear confit:William’s pears4 star anise4 vanilla1 pod 60% base syrup150 g lemon juice1 tempura:T55 flour100 g ice water130 g Preparation: Difficulty:[usr 4 ] Roll out the shortcrust pastry to 3mm thickness and cut out discs

Lunch and Dinner €36 Reduced VAT €32 (1 Starter + 1 Main Course + 1 Dessert)Starters: Gaspacho of grilled peppers lightlysweetened with red fruits or Chaud-froid of tomatoes and courgettes, mousseof avocados with crab, smoked bacon crisps Dishes: Sate and bulgur marinated pork chopwith fresh her

Menu of the week Lunch and Dinner 5 FRUITS AND VEGETABLES A DAY *** €36 VAT reduction €32 (1 Starter + 1 Main Course + 1 Dessert) *** Amuse-bouche Inputs: Cold carrot soup with orange and cilantro or Salad of marinated and spicy fish Dishes: Grilled hanger steak on salad old fashioned mus

Ingredients: salted cod700 g leeks500 g potatoes4, 150 g each ventrèche (rolled pork belly)8 slices chives milk1 liter bouquet garni1 water25 cl mornay sauce50 g Creme fraiche160 g nutmeg1 grater white wine50 cl blanched garlic200 g blanched shallots100 g Creme fraiche200 g salt, peppercorns Pre

For this autumn soup, we will naturally take a very fruity Beaufort d’Alpage. Prep:15 mins Cook:20 mins Market for 4 people: Alpine Beaufort cheese 400 g 50 g butter flour 50g dry white wine 10 cl nutmeg 1 pinch fresh cream 10 cl, egg yolks 1 1 bunch of chervil salt and ground pepper. Development:

Ingredients:6 people milk50 cl semolina125 g sugar200 g almond powder50 g egg whites4 salt1 pinch strawberry syrup:strawberries 350 g sugar150 g lemon juice1 teaspoon Preparation: Preparation time:20 minutes Cooking time:20 minutes Difficulty:[usr 1] Boil the milk. Sprinkle the semolina

Amuse bouche Inputs: Coconut and curry zucchini soup, small brunoise of bananas or Verrine of braised rabbit with tarragon and small vegetables Dishes: Grilled salmon steak, orange sauce, mango and ginger, turmeric sweet potato gratin or Veal cutlet au gratin with parmesan