Starters
| Pickled mackerel, fingerling potatoes with herbs | 12 € |
| Poached egg with butternut soup | 12 € |
| Dried Normandy duck magret with Kampot pepper, broccoli condiment | 15 € |
| Normandy duck foie gras with quince | 16 € |
| Crispy apple-Normandy sausage-camembert with Pommeau sauce | 13 € |
| 6 oysters n°3 from Asnelles, cucumber and kiwi | 14 € |
| Gravlax salmon Label Rouge perfumed with ginger | 14 € |
Main Courses
| Poultry supreme and dumpling « Vallée d’Auge » style | 18 € |
| Veal « Orloff » style, confit of red cabbage and cider vinegar | 22 € |
| French sirloin steak, potatoe mousseline with truffle | 23 € |
| Spelt risotto with autumn vegetables | 16 € |
| Candied monkfish, white beans and Matelote sauce | 23 € |
| Prawns, spelt risotto and prawns soup | 25 € |
| Snacked scallops, butternut and beef broth | 25 € |
Cheeses & Desserts
| Camembert ice-cream with muesli | 9 € |
| Plate of three Normandy cheeses | 9 € |
| Tarte tatin with Normandy raw cream | 10 € |
| Blood orange cheesecake | 10 € |
| Peach and verbena « melba » style | 10 € |
| Valrhona dark chocolate mousse with black olive | 10 € |
| Forêt noire cake | 10 € |
| Choux pastry, tonka cream and chocolate sauce | 10 € |
| Pear in red wine, vanilla and flakes almonds | 9 € |