EVENING MENU

Cured ham, cooked ham, coppa, rosette, caillette, Bleu du Queyras cheese, wild garlic tomme, carline cheese, goat's milk tourtons

Gratin of soft cow's cheese served with an assortment of local charcuterie, steamed potatoes, and salad.

Served with green salad

Salad, tomato, onions, apples, walnuts, goat cheese tarts

Burrata, prosciutto, melon, salad, tomato, pesto, tomato-basil sorbet

280g for raw meat lovers. Beef tartare prepared traditionally on beef carpaccio, parmesan, capers, fries

Topping of the moment

and its chanterelle sauce and Ubaye ravioli

Topping of the moment

180g VBF minced steak, salad, tomatoes, onions, Ubaye raclette cheese, brioche bun, fries, burger sauce

Lamb's lettuce, pancetta chips, walnuts

Creamy saffron sauce and basmati rice

topped with homemade chocolate, slivered almonds, whipped cream

petit fours according to the chef's mood

caramel, hazelnut, nougat, caramel sauce, Padiou nougatine, nougat, whipped cream

Genepi ice cream, genepi liqueur (4 cl)

espresso, vanilla, coffee, coffee sauce, whipped cream

chocolate, vanilla, chocolate sauce, whipped cream

Bourbon vanilla, homemade melted chocolate, whipped cream

Chestnut cream, vanilla, praline, caramel sauce, whipped cream

peach, vanilla ice cream, strawberry, whipped cream

chocolate, vanilla, strawberry, banana, chocolate sauce, whipped cream

chocolate, caramel, red berries, coffee