Restaurant de la Victoire

Salad composed of cervelat, Emmental, and egg.

Duck foie gras served with chutney and toast.

Beef tartare prepared with parmesan, pesto, and sun-dried tomatoes.

Beef patty served with green peppercorn sauce or mushroom cream.

Cod fish and chips served with fries and tartar sauce.

Braised veal with honey and beer served on a bed of sauerkraut.

Liver quenelles with shallots, sautéed potatoes and green salad.

Salad composed of cervelat, Emmental, and egg.

Lemon sorbet topped with vodka.

Spiked sorbet consisting of two scoops.