From Thursday to Saturday lunch & dinner
Orders should be made and collected from the restaurants from Thursday to Saturday from 11am to 1.30pm and from 6.30pm to 8pm.
Dishes are served cold, to be heated at home. As to respect the cold chain, we suggest diners bring along their own insulated bag. We decline any responsibility in case of a cold chain rupture.
Lunch menu (same as lunch menu at the restaurant)
Set menu starter + main ou main + dessert : 19€
Set menu starter + main + dessert : 24€
Pumpkin and Comté cheese tart
Heat 5 min in microwave.
Leeks with apple vinaigrette and devilled eggs
Take them out of the fridge 15 min ahead.
Catch of the day, seaweed butter sauce, New Zealand spinach and swede
Heat the fish in the oven at 180c.
Pressed ox cheek with pistachio and patidou squash
Heat the oven at 180c, once hot switch the oven off, insert the meat and leave it in for 5 min. Heat the side for 2min in the microwave.
Our garden’s apples on a tart
Chocolate mousse and roasted and ground cacao bean crumble
Available for lunch and dinner
– Bites to share – 7.00 €
Farmer’s goat’s cheese filo pastry with honey from la Chenevière
Preheat the oven at 180°c and put the filo pastries in an oven dish. Heat them for 8min.
Vegetable crudités from our garden with tarragon cream
Leave at room temperature for 20min before eating.
Savoury herb cake
– The chef’s burger – 18,00 €
Norman chicken burger, with Tomme cheese, red onions and tarragon cream
(sold as a recipe kit)
Prehaeat the oven at 180°C. Cook the chicken burger and the potato for 10 minutes. Heat the buns for a minute as well. Once everything cooked and warm, build your burger by strarting with the bottom bun, then spread the tarragon sauce, then add the chopped salade, the red onions, the cucumber, the chicken burger, the cheese and finally the top bun.