"Le Taste du Suquet" menu

The men's menu

Batomorphi

the stewed line wing, raised of lemon

Vinaigrette like a bortsch, roasted beet

Shiso & Balsamite

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Mediterranean

tuna lanyard just marked

tangy widening coulis of a calament vinegar

bouquet of sorrels & houttuynia cordata chiseled

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Segala

The fogped calf in aniseed whey butter

Aubrac milk lassi & grilled Japanese eggplant

Livèche, Moutardes & Fleur de Genêt

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Cayrol

The Roasted Wood Roasted Chevreau piece

a stuffed of offal, turnips noted with a pelargonium emulsion

Fallen from chou-kale, fir buds & garlic flowers

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Plateau tradition

The aligot with potatoes "Institut de Beauvais" & buckwheat

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Aveyron and next door

Our selection of cheeses

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Of the source domain

Frambozen rhubarbes in fine pie

Acacia Flowers & Cherries Cream Poached at Marcillac Wine

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Scoundrels

Cornets garnished according to our desires

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151 m