PLATS DU JOUR

MONDAY
Sirloin with potato gratin $28

TUESDAY
Coq au vin de Gaillac $25

WEDNESDAY
Cassoulet de Renee $26

THURSDAY
Braised pork shank a la moutarde $25

FRIDAY
Seared scallops orange carrot sauce $32

SATURDAY
Lamb shank ratatouille $26

SUNDAY
Bouillabaisse de Baud $27

 

Chef Christophe Morvan

 

WE TAKE ONLY AMERICAN EXPRESS