Jacques Faussat

An elegant layering of thin, melting potato slices and duck foie gras. Served with a truffle-scented jus. Rich and creamy texture.

Whole roasted pigeon, flambéed using a traditional method with a 'capucin' (cast iron cone) to pour burning hot melted ham fat over the poultry. Intense flavor and crispy skin.

A traditional, rich, and hearty stew from Southwest France. Composed of melting white beans, sausage, pork, lamb, and confit duck.

A house cheese preparation combining the sweetness of Mascarpone, the character of Blue cheese, and the creaminess of Coulommiers. Seasoned with spices and fruits for a sweet and savory balance.

A classic French dessert, light and airy, served warm. Flavored with Grand Marnier orange liqueur with a fruity blood orange center.

An autumnal variation of the soufflé, prepared with chestnut cream. Served with a rich chocolate coulis and hazelnut ice cream.

A surprise menu created by the chefs for lunch. It includes a succession of dishes (appetizer, fish, meat, desserts) showcasing the products of the moment.

A 4-course gastronomic journey, based on the chef's inspiration. Ideal for discovering the restaurant's culinary palette.

A complete lunch formula offering a choice between two appetizers, two main courses, and two desserts. Creative cuisine using fresh products.

A dinner menu highlighting seasonal products with bold flavor combinations. Choice for each course of the meal.