Trout stuffed with Duxelles in Riesling butter sauce, served with a Fleuron, green beans and turned mushroom.
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Bouillabaisse with sea bream, mussels, crab and potatoes. Crunchy crouton and Rouille.
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Monkfish poached in a shellfish sauce, served with courgette, carrot and leek tagliatelle.
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Filets de Sole Dugléré aux Epinards et Champignons de Paris.
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Crabe Farci à l’Anglais.
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Filet de Truite à l’Etuvée, Laitue Braisée et Sauce Hollandaise.
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Dariole de Plie Tiède à l’Aneth. Plaice mousse.
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