La Fontaine

The flagship products are worked at low temperature, under vacuum or braised ... Various techniques learned during my cooking training. Fresh starters in the spring season - summer to hot in autumn - winter, Caesar salad, Italian salad or crispy goat cheese, foie gras with cognac or tuna tartare with mango - passion fruit, St. Jacques and his creamy leek fondue ... Dishes such as lamb shank confit 8:15 am at low temperature, the Charolais burger with its red onion confit and grilled smoked brisket, sea bream cooked naturally just lemony, the Beef steak and its morel sauce, grilled andouillette, duck breast, a creamy risotto with prawns, cuttlefish in parsley snacked on demand (a reference here) ... All our dishes are served with mini vegetables , mashed potatoes, homemade potatoes, polenta or fresh salad. For desserts, classics: pannacotta, creme brulee, tarte tatin, Italian tiramisu, fruit tart, strawberry tartare, depending on your desire and inspiration!
Please note that the dishes listed are for information only.
Our menu changes regularly according to the season