YESTERYEAR MENU 34€
Appetizer
Chef Philippe’s terrine (duck, rabbit, pork, hazelnuts)
pickles of small vegetables, condiments
Calf’s head & tongue with ravigote sauce
(cold vinaigrette, capers, gherkins, chopped shallot, hard-boiled egg)
served with small vegetables
Dessert of the day
〜 ripened farms cheeses supplement 8€ extra charge 〜
No changes in menu are possible, any changes will be charged “à la carte”
Dessert cannot be replaced by cheese.
Our "homemade" dishes are produced on the spot from raw products, price per person Listing allergens included in our dishes is at your disposal
