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).