These menu samples are typical of the cuisine enjoyed by Vincent van Gogh while boarding at the Auberge Ravoux. For current menu information, prices, and reservations please contact us directly. Apéritif Bouvet Rosé Sparkling Rosé Les Hors D’oeuvres du Dr. Gachet Rosette de Lyon Dry Cured Sausage Fromage de Chèvre Mariné Fresh goat cheese marinated with fresh herbs and pink peppercorns Paté de Campagne Homemade Duck Paté Premier Plat Waterzooï du Pêcheur Steamed sea scallops, salmon, and mussels in creamy seafood broth Plat Principal Duck confit with dried fruit compote and Port reduction et Carré d’Agneau “Grand-Mère” Oven roasted rack of lamb with potato gratin Dessert Surprises assortment of desserts, coffee and teas