Games are arrived on the " à la carte"  The Hare stuffed with foie gras and truffle cook like stew with the royal sauce 35 Roasted partridge in vine leaves flambed with Cognac 29€ The Roe buck filet with the peper sauce 33€  The Roe Buck stew 22€  Hind filet with a venaisan sauce 29€   Other courses from our menus and carte  The roasted duck foie gras served cold with figue carpaccio  grappes marmelade and truffled moussy milk The Challandais duckling brest, roasted with the bones ginger sauce The Big prawns sauted with sesame,green grapes and safran sauce  The foie gras poched in truffled gravy soup, with pot au feu vegetables The Snakes in little herbs pasteries stuffed with celerycream meat and garlic juice

Tel.: (+33) (0) 5 53 28 31 41 - Fax: (+33) (0) 5 53 28 49 92