The dishes vary according to the menu and the seasons. Sea bream with grilled vegetables, risotto with veal t-bones and chanterelles. The tapas: rabbit rillettes with candied lemon, goat’s cheese with pistou, shortbread with thyme, tomato and mozzarella crostini, little pots of cream with thyme, limoncello-flavored lemon ice cream and rum baba. There’s also roast chicken for brunch on the weekend. Afternoon snacks consist of cakes, cookies and oreillette pastries. Guests can whet their appetites before dinner by sharing some tapas and wine with friends.