Menu of the week

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Menu 22.-

From 05th to 09th October 2015

  • Monday
    • Scallop of sturgeon, stewed leeks of Mr. Paul Magnin, battered butter and lemon
  • Tuesday
    • Pan fried paving stone of deer and dried herbs, cigar of green cabbage and vegetables of yesteryea
  • Wednesday
    • Gnocchi of Agria potatoes and seasonal mushrooms, fowl stock slightly saffron
  • Thursday
    • Pan fried flank of veal, oyster mushrooms from Cartigny, creamy marinated macaroni
  • Friday
    • Codfish cooked in meuniere style with herbs and celery, spring vinegar and fresh herbs