This is the challenge taken on by Eric and the whole team 12 times a year. A menu full of surprises, with the seasons as the guiding theme. Classic gastronomy coexists with creations that highlight products grown, raised, or fished by our beloved producers.

Only a few exceptions stay permanently on the menu. In the starter category, I present to you the roasted beets with raspberry vinegar. As for the main course, the croque-monsieur, a favorite of our regulars, cannot leave us. The slow-cooked lamb is also a favorite as it is Camille's personal dish. And to finish, the chocolate cream pot, which sometimes changes format, but will also stay.