The "pâté de campagne" could easily serve four. So while it looks a bit expensive when you are watching the menu, it actually is not at all.
This is thoroughly good, as clear in taste as that kind of thing can be, served at room temperaure with a brilliant, well sorted, well seasoned, salad.
Foie de veau / Calf liver
Andouillette truffée en feuilleté, sauce périgueux.
ll home-made, excellent, though the truffle is only a small addition to that particular dish (there probably isn't ebough)
With their excellent bread, they bring you, the minute they serve you, some excellent butter.
Said baguette comes from the bakery next door, on bd du Montparnasse.
This is their baguette "tradition". It is yellow and creamy inside, with a crust as thick as you can see.
Amuse: crème de potimarron
Foie gras, “like a baby's ass”, Pti says
Girolles à la crème
Paté de campagne (half serving...)
Rable de lièvre rosé “Saupiquet” -- delicous and ridiculouly tender. Game does not have to be overccoked and overwhelming.
“Petit canard sauvageon”. I kid you not -- the plate is a big one.
Millefeuille de pigeon, extremely good with his confit legs.