Gastronomic Menu

Our discoveries

Madère guinea fowl liver, cranberry jelly and onion confit 
Sauted shrimps with herbal emulsion and spinach
Veal sweetbread in a crisp, Migneron and mushroom potatoes purée, thyme reduction

Fresh moment
Chef’s granite of the moment

Chef main selections
Veal tenderloin cooked with fresh herbs, wild mushroom mushrooms & Ciel de Charlevoix
Pan fried shrimps & scallops, citrus risotto, orange and Curaçao sauce  

Small mixed green
Auberge sweet ending
Tea, coffee, herbal tea

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