Two ways of veal head: sliced and hot crisp, tartar sauce
Salmon Gravlax
Plate of Aveyron charcuterie
Dry-cured ham, oil-cured sausage, homemade country terrine, homemade knuckle of ham
Home-made duck foie gras with sweet spices (extra charge 5 €)
6 Bouzigues oysters, spread with salted butter and shallot vinegar