Duck terrine
with green pepper

 210

Sauce
Foie Gras 29%

 210

“Perigueux” sauce
with black truffels

 225

Pheseant terrine
with pistachio

 240

Rillettes
of Duck

 249

Fish soup
with Pastis

 270

Duck Terrine
with Foie Gras

 280

Gourmet garnish
for salad

 290

Honey
chestnut blossom

 300

Honey from mountain flowers

 300

Crab soup
artisanal production

 303

Le Délice
with goose liver

 310

Bisque
of lobster

 315

Brandade
cod

 366

Confit of Duck
Gizzards

 375

Whelks
in court bouillon

 456

Stuffed Mussels
à la Sétoise

 500

Bouillabaisse Sète
with whole fish

 517

Cassoulet of the Sea
stuffed mussel and squid

 543

Stuffed squid
à la Sétoise

 604