Discover the restaurant

Le son de cuisine…

by our passionate team

Safe values that make you want to settle down for a night, a short stay, an event, a seminar.
Two brave young people who are passionate about their profession will also talk to you about wine, rum and “good living”.
A place not to be missed, to remember; availability and reliability are the motto of La Ferme Blanche, like yesterday and like tomorrow.

Open from Monday evening to Sunday noon, Reservation recommended. Privatization of the room possible for seminars, receptions, family celebrations, banquets …

Menu of the day

29,80 € (Starter / Main course or Main course / Dessert)
40 € (Starter / Main course / Dessert)
50 € (Starter / Main course / Cheese plate / Dessert)

La Carte

The dishes on the menu are subject to change according to market and seasonal products.

Starter (€11.50):

Salmon gravlax, apple mandolin, and salad
Mushroom parsley, perfect egg, porcini mushroom cream
Homemade foie gras, tangy condiments (+€2)

Main course (€22.50):

Roasted chicken supreme, foie gras cream, tagliatelle, and mushrooms
Salmon fillet, coconut milk sauce with red curry and ginger, Thai jasmine rice
Scallops, butternut squash mousseline with hazelnuts, new potatoes, and coral sauce (+€6)

Dessert (€11.50):

White chocolate and fresh strawberry marquise
Chocolate tart, verbena chantilly cream
Mirabelle plum crumble, hazelnuts, and fleur de sel

We are proud to be members of the Tables & Toques association

To promote gastronomy in the Hauts de France region!

New year’s eve menu

€95 per person (VAT included). Reservations required: 03 20 92 99 12 or contact@fermeblanche.fr. 50% deposit required upon booking.

Amuse-bouche

Mini garden squash velouté with toasted hazelnut pieces and truffle oil
Oyster poached in champagne jelly, with a touch of caviar or yuzu pearls
Marbled duck foie gras with figs and Armagnac

Starters

Scallop carpaccio with diced green apple, passion fruit and ginger vinaigrette
Lobster ravioli in a creamy saffron bisque with baby vegetables

Main Courses (choice of)

Pearly cooked turbot, creamy celery and black truffle risotto, white wine emulsion
Lucullus beef fillet, Périgord sauce, “Candellé” macaroni stuffed with foie gras and truffle

Cheese