The Restaurant Tavern with the Chief Hery and her team wish you a Merry Christmas 2014 and a good year 2015

Breath of crayfish and fourme of Ambert
28 500 Ar
Œuf scrambled in hull to the truffle and lumpfish eggs
31 000 Ar
Oyster-parmesan, lemon butter campaign
33 500 Ar
Crustaceans to smoked salmon mousseline
29 500 Ar
Foie gras torchon, Apple armagnac
28 000 Ar
Tartar of mushrooms and quail with the Camarón Medallion
28 500 Ar

Turkey confit and its juice full-bodied, chiffon pie with truffle
32 000 Ar
Squab pie, cabbage stuffed with foie gras
30 500 Ar
Grilled sea bream corifene, Fried chanterelles and grated apples
31 000 Ar
Saint Jacques lacquered, spring roll
28 000 Ar
Ballottine of Braised stuffed suckling pig, Cherry apples
26 500 Ar
Fricassee of lobster tail and drizzle of roasted sturgeon,
bread burnt cream, Tartare of Parmentier and asparagus
35 000 Ar

Cheese stick to the traditional choice (Ice, vanilla, Choco, Brown)
20 500 Ar
Milk chocolate (foam, ice, fluffy, vanilla milk)
21 000 Ar
Chocolate Brownies - mango
19 500 Ar
Fishing vanilla Macaron
18 500 Ar
Caramel crumble tart- cinnamon
18 500 Ar

Service 10% extra