Published March 14, 2025
Le Petit Futé stayed at the Hôtel de l'Abbaye to give its opinion and write a recommendation in its guide.
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Pâté en croûte, pork neck, chicken liver, veal shank, sweetbreads, foie gras – €18
Charcuterie Platter (Maison Duculty), served with house-made pickles – €18
Rosette, air-dried filet mignon, and coppa
Cheese Trio Platter – €18
Goat and Cow Cheeses
Platter of sheep’s milk cheeses (from Ferme des Petits Bergers) – €18
Fresh Tomette with Flowers, Ash-Coated Pavé, Tomme du Berger
DINNER MENU
Appetizer and main course or Main course and dessert: 32 €
Appetizer – main course – dessert: 38 €
Appetizer – 2 main courses – dessert 57
APPETIZERS
Confit duck hearts and corn emulsion
or
Like gazpacho
Pâté en croûte, pork neck, chicken liver, veal shank, sweetbreads, foie gras (+€4)
MAIN COURSES
Chicken breast ballotine with yellow wine and morel mushrooms.
Red seabream fillet, caramelized red cabbage, and roasted onions.
Another casserole suggestion:
Baby potatoes or Salad (+€5)
CHEESE or Desserts
Half a Saint-Marcellin, Grenoble walnuts
Crème brûlée with agastache.
Ice Cream Cup watermelon and gentian.
Dish of the Day – €19 Appetizer/Main Course or Main Course/Dessert – €26 Appetizer / Main Course / Dessert – €31
Confit duck hearts and corn emulsion.
Like gazpacho.
Cassolette Sides Your choice: (€5)
Baby Potatoes or Salad
Watermelon Ice Cream gentian.
