Terrine of veal sweetbreads, morel mushrooms and foie gras, beetroot ketchup
or "Gravelax" salmon with thyme shortbread and crunchy vegetables
or Lentils champenoise, confit gizzards and egg cooked at 64°
or Duck foie gras with ratafia sauce

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Escalope of sea bass, thinly sliced endives compotée
or Fricassee of scallops, parsley emulsion, mixed rice

or Farm chicken supreme with morels
or Beef fillet, pinot noir reduction, shallot confit
 

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Plate of regional cheeses
or fromage blanc

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Iced nougat with almonds
or Pistachio crème brûlée
or Chocolate profiteroles
or Financier with lemon cream sauce

Formules pour le midi ou le soir

Entrée + un plat = 38.€     /    un plat + un dessert = 35.€

Les plats à la carte

Entrée = 18.€    /   plat = 25.€     / dessert = 10.€

Starter
Fish or meat
Cheese platter
or dessert of the day

Une coupe de champagne avec ses gougères
Un verre de rosé des Riceys

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Une vienoise de chaource et son mesclum
(Fromagerie de mussy ,chaource)

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Tarte feuilletée andouillette et poireaux ou Magret de canard
( La champenoise, jully sur arce)

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Parfait glacé aux fruits rouges et son coulis

The hotel and restaurant are closed
On Tuesdays and Wednesdays

Rooms must be vacated by 11 a.m.

Service times are as follows:
Lunch at 12pm: 1.15pm last order
Dinner at 7pm: 8.30pm last order

Thank you for your understanding