Our food list :

Served hot.

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

France. Grand Est. Meurthe-et-Moselle. Meuse. Moselle. Vosges.

Individual puff pastry filled with a savory mixture cut into small cubes or slices (poultry, sweetbreads, ham, mushrooms) and bound together with a thick sauce (béchamel sauce, financière sauce, suprême sauce).

Served hot.

Served hot.

Duck foie gras with black truffle wrapped in puff pastry

France. Hauts-de-France. Aisne. Oise. Somme. (Picardy).

Crêpe filled with a preparation of mushrooms, crème fraîche, York ham with shallot, nutmeg, onion and topped with grated Emmental cheese

Served hot.

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

Served hot.