Parc Aux Cerfs

A lunch menu including two courses of your choice: either a starter and a main course, or a main course and a dessert. Choices are made from the menu.

A complete lunch menu including three courses: a starter, a main course, and a dessert. Allows you to taste the entire culinary experience offered.

A daily menu served on weekdays, featuring a daily selection from the chef. Includes two courses: starter and main, or main and dessert.

Small, thick pancakes flavored with cardamom, served with marinated salmon. Accompanied by a runny poached egg and a white butter sauce flavored with dill.

A cold, creamy white asparagus velouté, served chilled for freshness. It is enhanced with an original sorbet with a smoky speck ham flavor.

Duck foie gras terrine cooked with Pineau des Charentes, a sweet liqueur wine. Served with nut jam for a sweet and savory contrast.

A fresh, Asian-inspired salad with thin slices of beef. Dressed with a lemongrass and coriander flavored vinaigrette, accompanied by crunchy marinated vegetables.

A fresh and fruity tartare mixing diced melon and cucumber. Seasoned with mint-infused olive oil and served with Corsican charcuterie (Coppa and Lonzu).

A creamy artichoke and hazelnut purée, hummus-style. Garnished with green asparagus and smoked scallops for a woody touch.

Corsican veal piece roasted with a crispy walnut crust. Served with sheep's milk potato purée and honey-glazed carrots.

Oven-baked sea bass fillet. Served with eggplant purée and a sun-dried vegetable tartare (zucchini and candied tomatoes).

Farmhouse pork cooked with a satay sauce (spicy peanut). Served with mashed potatoes with olives and sautéed shiitake mushrooms.

Swordfish steak coated in sesame seeds. Served in a light vegetable broth flavored with Thai red curry.

Pan-seared duck breast, seasoned with lemon Sichuan pepper. Served with green vegetables and a creamy pea polenta.

Creamy risotto cooked Italian-style with shrimp and crayfish. Enhanced with crunchy snow peas and Parmesan cheese.

Raw minced and seasoned beef, from the Aubrac region. Classically served with sautéed potatoes and a creamy cabbage salad.

Aged Aubrac beef steak, matured for tenderness. Topped with a porcini mushroom sauce and served with a creamy potato gratin and sautéed vegetables.

A powerful and salty blue sheep's milk cheese. It is a classic of French blue cheeses.

Auvergne cow's milk cheese with a semi-firm paste. It offers hazelnut and terroir aromas.

Corsican pressed-paste sheep's milk cheese, with a distinctive taste. Traditionally served with fig jam to soften the flavor.

A varied selection of several cheeses from the menu, ideal for tasting a bit of everything.

Baked fruits (apples and pears) covered with a crumbly shortcrust pastry. Served with a creamy salted butter caramel sauce.

Fresh orange salad served in a light syrup flavored with star anise. Accompanied by a lemon and Italian liqueur sorbet.

Victoria pineapple slices, a sweet and fragrant variety. Served with a refreshing lime and white cheese sorbet.

Light dessert made from airy whipped white cheese. Served with red berries, tangy rhubarb, and crunchy cereals.

A rich and creamy liquid chocolate dessert. Sprinkled with crunchy caramel-coated hazelnuts.

Molten dark chocolate cake from Venezuela. Served with ice cream flavored like the famous caramel candy.

Creamy egg custard flavored with orange, covered with a thin layer of crunchy caramelized sugar.

A selection of several scoops of ice cream or sorbet, artisanally made by the restaurant.

Fruits macerated in strong alcohol (eau-de-vie), served with a yellow plum (mirabelle) sorbet.

Hot drink made of coffee, Irish whiskey, and sugar, topped with a layer of cold fresh cream.

An espresso coffee served with an assortment of several miniature desserts.

The daily sweet creation by the pastry chef.