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Room service

From 6 pm to 9h30 pm

 

Tuna Toastine* 50g

9€

Pork terrine with Chablis* 50g

9€

Blanquette of poultry with lemon and vegetables * 250g – Chef Régis Marcon***

18€

Blanquette of salmon with vegetable tagliatelle * 250g – Chef Vincent Ferniot

18€

Risotto of coquillettes with mushrooms* 250g -Chef Emmanuel Renaut***

18€

Assortment of cured ham and/or cheeses

16€

Terrine and tapenade, bread, pickles, butter

18€

Desserts

 

Barbarac iced cup : Tarte Tropézienne or Tiramisù

8€

Rhubarb Raspberry Cheesecake * 120g

9€

Salted butter caramel cream * 120g

9€

*List of allergens on request or at the reception