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Duck breast
Mains
Burnt carrots, cherry, pink peppercorn
Crisp-skinned duck breast, rested pink, with carrots cooked in the embers until they collapse and a cherry jus.
- Leaves the pass
- 19:45
- Contains
- dairy
- Pour with it
- Yvon Métras Fleurie12 a glass
Cooked in a kitchen that uses dairy, gluten, nuts and shellfish.
Also on the pass.
What leaves the kitchen around the same time.
Duck breast
Mains
Burnt carrots, cherry, pink peppercorn
Crisp-skinned duck breast, rested pink, with carrots cooked in the embers until they collapse and a cherry jus.
- Leaves the pass
- 19:45
- Contains
- dairy
- Pour with it
- Yvon Métras Fleurie12 a glass
Cooked in a kitchen that uses dairy, gluten, nuts and shellfish.
Also on the pass.
What leaves the kitchen around the same time.
Duck breast
Mains
Burnt carrots, cherry, pink peppercorn
Crisp-skinned duck breast, rested pink, with carrots cooked in the embers until they collapse and a cherry jus.
- Leaves the pass
- 19:45
- Contains
- dairy
- Pour with it
- Yvon Métras Fleurie12 a glass
Cooked in a kitchen that uses dairy, gluten, nuts and shellfish.
Also on the pass.
What leaves the kitchen around the same time.
The rest of the menu
Short menu. Read it twice.
Twelve things cooked properly. Prices include service, nothing else is added.
On the passThe rest of the menu
Short menu. Read it twice.
Twelve things cooked properly. Prices include service, nothing else is added.
Tap a dish to see it on the pass
On the passThe rest of the menu
Short menu. Read it twice.
Twelve things cooked properly. Prices include service, nothing else is added.
On the pass