The Chef’s Specialties


    • Baked cod loin

      Baked cod loin

      39 PLN

      white wine sauce with raisins, endive and carrot mousse

    • Fresh black pasta

      Fresh black pasta

      42 PLN

      with shrimps and seafood

    • Beef “Bourguignon” made with Bergerac red wine

      Beef “Bourguignon” made with Bergerac red wine

      41 PLN

      and mashed potatoes with chives

    • Veal shank with rosemary

      Veal shank with rosemary

      45 PLN

      and garlic cloves confit, roasted parsnips

    • Duck “confit”

      Duck “confit”

      67 PLN

      with “sarladaises” potatoes and green salad

    • Beef filet steak with “Bleu des Causses” cheese sauce

      Beef filet steak with “Bleu des Causses” cheese sauce

      71 PLN

      and celeriac gratin

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