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In addition to seasonal dishes, we offer you a number of specialities:  | Fondue chinoise (chinese fondue) The Chinese fondue is eaten communally. Imagine a bubbling pot containing broth, vegetables, scented mushrooms and various spices. Each person dips into that their finely cut beef or other meat for a few minutes to let it cook.
The whole is accompanied by several house sauces and chips (french fries). A light but delicious dish, since the meat is not fried but is cooked in a bubbling broth. | Fondue bourguignonne (meat fondue)
Just like the Chinese fondue, the meat fondue is a dish containing beef. The meat is cut into small cubes which you dip in the hot oil of the fondue pot. It is also accompanied by several house sauces and chips (french fries). |  |  | Fondue au fromage (cheese fondue) Cheese fondue in white wine, eaten with white or brown bread. | | Cuisses de grenouilles (frogs' legs) Those who do not dare to try frogs' legs do not know what a gastronomical delight they are missing! This dish, which caused the French to get the name of “frogs” is a real treat. The extremely fine flesh of the frogs' legs is perfectly complemented by finely chopped fine herbs and garlic, which add extra flavour to this speciality. |  |  | Steak tartare According to legend, steak tartar was devised by the soldiers of Genghis Khan who habitually placed a side of beef under the saddles of their horses to tenderize it.
Today, without using saddle or horse, steak tartare is a piece of beef finely chopped by knife and deliciously seasoned. This typical dish is specially for people who enjoy eating raw meat. It is a dish which is served cold, accompanied by chips (french fries), toasts and a green salad. | | | | |
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