Saucisse de porc hachée

demi douzaine, jambon de parme, ail des ours,Half a dozen vineyard snails, Parma ham, and wild garlic

Croque d'Auberge with black pudding and apple cider sauce

oeuf poché,Sautéed mushrooms on toast, poached egg

Fish soup with croutons, rouille, and Gruyère