Aveyron charcuterie platter
Dry-cured ham, homemade knuckle of ham, oil-cured sausage, homemade country terrine
6 oysters (fine claires marénnes d'oleron), salted butter toast, shallot vinegar
Two ways of veal head: sliced and hot crisp, tartar sauce
Cassolette of snails & duck gizzards au gratin with old Laguiole cheese
Home-made duck foie gras with sweet spices (supplement 5€)
Veal carpaccio with parmesan shavings
shavings of Griffoul farmhouse cow's milk tomme
Asparagus salad, hard-boiled egg, warm goat's cheese with breadcrumbs
Melon gazpacho with fresh mint, country ham chiffonade
Salmon tartare & crunchy quinoa