Tartar of Fario, garlic of the Bears and beets,
small ravioli with goat cream cheese of the ?sheepfold of Acremont? and herbs.
Asparaguses and pork belly cooked in the frying pan, poached farm-eggs
garlic salt of the bears
Tournedos of young rabbit in mustard seed, crystallized vegetables scoops
Assortment of cheeses from ?Here the and ?There?
(En suppl. 8EUR for the 3 services menu).
Waffle of Liège, rhubarb, strawberries, oxalis, beaten milk sherbet.
Our traditional dishes except Saturday evening and day of influx