Opening of the Hôtel de l'Abbaye

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Pâté en croûte, pork throat, chicken liver, veal shank, sweetbreads, foie gras – €18

Platter of regional cold cuts (Maison Duculty), served with homemade pickles – €18

Rosette, air-dried filet mignon, and coppa

Regional Cheese Trio Platter – €18

Goat and Cow Cheeses

DINNER MENU

Appetizer and main course or Main course and dessert: 32 €

Appetizer – main course – dessert: 38 €

Appetizer – 2 main courses – dessert 57

ENTRIES

Pureed root vegetables, celery cream, and hazelnuts

or

Skate wing, cauliflower purée, and Granny Smith apples

MAIN COURSES

Shredded duck confit with beetroot textures

or

Seared saithe, seasonal vegetables, and black trumpet mushroom butter

Another casserole suggestion:

Baby potatoes or Salad (+€5)

CHEESES or Desserts

Quince Tarte Tatin, Spiced Ice Cream, and Isigny Crème Fraîche

or

Coffee, mascarpone, and pecan dessert, mascarpone sorbet

or

St-Marcelin cheese and chutney

ENTRIES

Pureed root vegetables, celery cream, and hazelnuts

or

Skate wing, cauliflower purée, and Granny Smith apples

MAIN COURSES

or

Seared saithe, seasonal vegetables, and black trumpet mushroom butter

Optional casserole side dish: (€5)

Baby potatoes or salad

CHEESE or Desserts

Quince Tarte Tatin, Spiced Ice Cream, and Isigny Crème Fraîche

or

Coffee, mascarpone, and pecan dessert, mascarpone sorbet

or

St-Marcellin cheese and chutney