he card is the pride of the chief. It evolves in the course of the year with products of quality, select with care and rigour. Each dish is a personal composition prepared with taste and the love of the work. The fine gourmets will not be mistaken there.

The Chief proposes you a rich kitchen of savours and nuances.
Some examples of the proposals to the menu: " warm Gauffre with the Maroilles cheese, roasted bacon and small salad - pullet Pressed and liver fat of duck to the fruits of autumn - Pot of soft herring at two apples and tartarine of salmon -Paving of pike perch to the sorrel and Lyons quenelles -croustifondante Calf's head, gribiche with capers - Macaronis with a tartuffo cream, artichokes and liver fat cooked the stove…

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