"Le Taste du Suquet" menu

Sample menu

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In texture

the instant puff pastry garnished with a “pig’s trotters leaf”

candied onions, shellfish & basil

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Scophthalmus rhombus

brill fillet with whey butter

wheat pearl, cistern & chiseled epazote

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Segala

veal sweetbreads pan-fried in whey butter and seasoned with walnut oil

veal jus infused with cocoa nibs, grilled pumpkin

butternut & sorrel pickels

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Aveyron

roasted sheep's back

sheep's cheese & tomato rob, chanterelles in vinegar

carrot with Marcillac wine, mizuna & houttuynia cordata

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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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Called the Bordeaux round

roasted figs with reduced Banyuls vinegar

refreshed with a lemony cow's curd & muscovado niac

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Scoundrels

Cornets garnished according to our desires

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252 s