The starters are made with seasonal local produce and therefore vary accordingly
◊ Grilled pig's ear with a potato salad
◊ Pressed calf's foot and raw ham in aspic
◊ Tagliatelle of courgettes salad
◊ Green lentil salad flavoured with walnut oil and warm chitterlings
◊ Mackerel rillettes "à la François"
◊ Home-made country pâté