Discover the menus
celebrations by Sébastien Tantot

A Christmas at the Inn
Individual Menu at €230
Menu with welcome cocktail and wines at €315 (excluding water and coffee)

Comforting Extract of Venison Pâté

Compiègne game venison, dewy Parisian flower, with nutmeg

A Stroll by the Pond,

Frog Diaphanous to be Eaten with Fingers

The Topaz of the Countess of Barry

Smoked trout in our beautiful fireplace, pork belly crackling under a broken vegetable jelly; delicate extraction of Barry

The Stained Glass, My Homage to the Abbey of Saint-Jean-aux-Bois

Smoothed Artichoke Pulp with Lescot Family Rapeseed Oil, Martigues bottarga seasoned with tuna Garum

  The Colonel's Langoustine 

They are shelled, presented barely chopped, seasoned with a sprinkle of caviar.

On the side, fine warm mayonnaise with mustard (?)

The Blown Pike Nut, Sweetened with Summer Savory Vinegar

Martigues pounded bottarga and pollen from our hives

The Warm Truffle Pullet, Yellow Wine Sauce

The Deer Back

Compiègne forest venison, simply roasted in the main fireplace

 Cheese Cart by Mickael     

Selection from "La boite à Fromages" in Compiègne by the Wonderful Nathalie, Honey from our hives

Honey from our hives, beaten with nutmeg

A.k.a Crazy Maya!!!

The Christmas Tree

Fruit paste

Paçoca, Souvenir from Brazil, Roasted Peanut and Fleur de Sel

Raw Chocolate, Fresh Turmeric

Macamauve, Cesar's Creation  

New Year's Menu
Individual Menu at €230
Menu with welcome cocktail and wines at €315 (excluding water and coffee)

Comforting Extract of Venison Pâté

Compiègne game venison, dewy Parisian flower, with nutmeg

A Stroll by the Pond,

Frog Diaphanous to be Eaten with Fingers

The Topaz of the Countess of Barry

Smoked trout in our beautiful fireplace, pork belly crackling under a broken vegetable jelly; delicate extraction of Barry

The Stained Glass, My Homage to the Abbey of Saint-Jean-aux-Bois

Smoothed Artichoke Pulp with Lescot Family Rapeseed Oil, Martigues bottarga seasoned with tuna Garum

The Colonel's Langoustine

They are shelled, presented barely chopped, seasoned with a sprinkle of caviar.

On the side, fine warm mayonnaise with mustard (?)

The Blown Pike Nut, Sweetened with Summer Savory Vinegar

Martigues pounded bottarga and Pollen from our hives

The Warm Truffle Pullet, Yellow Wine Sauce

The Deer Back

Compiègne forest venison, simply roasted in the main fireplace

Cheese Cart by Mickael

Selection from "La boite à Fromages" in Compiègne by the Wonderful Nathalie, Honey from our hives

Honey from our hives, beaten with nutmeg

A.k.a Crazy Maya!!!

The Christmas Tree

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