Let yourself be surprised by the refined and renowned cuisine in a traditional restaurant in a warm setting.

Our specialities of the month :

As an appetizer:
- Pan-fried duck foie gras, quince compote, toasted toast.
- The game terrine in the chef's style
- The deer carpaccio with mushrooms from the region
- Agnolotti with truffles and candied tomatoes
- Quail supremes on a bed of sauerkraut in Sauterne     

Main dishes :
- Hunting venison stew
- Deer medallions "Mirza"
- Wild boar filet mignon with morel sauce
- Flambéed deer fillets, stroganoff sauce
- The hare steak with prunes and its liqueur
- Saddle of venison "Cheval Blanc" with forest sauce, min. 2 persons, preparation time 35 min.

Cold starters:
- Smoked salmon and its salad from the market.
- Green salad
- Mixed salad

Hot appetizers:
- Warm beef carpaccio with truffle oil and balsamico
- Jumbo shrimp au gratin with herbs

Specialties of the house:
- Veal kidneys in Calvados
- Beef fan with mustard
- Medallions of forest calf  
- Steak tartare

Fish and shellfish :
- Fillets of perch
- Jumbo shrimps à la Provençale
- Fish of the day on request

Our plusses
- Menu of the day at Fr. 20.00 with starter, main course, dessert and mineral 3d
- We offer a "Surprise Menu" whose dishes vary from 4 to 9 litters depending on the arrivals and the inspiration of the moment.
- Banquet rooms (20, 50 or up to 70 people)
- Catering service in the restaurant or outside, equipment included up to 100 people (min. 20 people)
- Terrace
- WC and easy access for disabled people
- Credit cards are accepted


Note: This text was translated by machine translation software and not by a human translator. It may contain translation errors.