Mallard with figs and powdered gingerbread,
mousseline of celeriac and leg confit on a nest of preserved chicory (€ 24).
Hen pheasant with wild mushrooms en croute and
a creamy foie gras sauce (€ 28).
Saddle of hare with winter vegetables (€ 30).
Rib of venison, preserved chicory,
mousseline of pumpkin and pepper sauce (€ 32).