Duck foie gras with mango,roasted with ginger, Vouvray infused with spiced pineapple, lime, and vanilla
42,00 EUR
Marinated scallops and sweet-and-sour Tonda di Chioggia petals arranged to resemble like a “rose,” sunflower praline and a creamy yuzu sauce accented with tagetes oil
44,00 EUR
Poached oyster and pike-perch quenelle with green cabbage chartreuse, butternut squash tartare with seaweed and confit lemon, bouillabaisse sauce
58,00 EUR
Hot-marinated sardine fillet, refreshed with a light saffron-infused sardine head jelly, vegetable pickles, barbecue sauce, seaweed condiment with capers, served with a black olive puff pastry brioche and lemon-whipped butter
40,00 EUR
Fish
Sliced turbot and string-roasted vegetables in a chicken consommé with seaweed, served with Albufera sauce
80,00 EUR
Roasted monkfish in a mushroom crust, beetroot petals cooked in coarse salt, Swiss chard leaves and Burgundy sauce
54,00 EUR
Sea bass cooked in a buttered papillote, braised romaine hearts, smoked leek tartare, squid ink lasagna with “Cristal” caviar, Noilly sauce
60,00 EUR
Meat
Seared veal sweetbreads under an arlette, carpaccio of roasted quince fruit with hibiscus, mousseline of cauliflower roasted in brown butter, pickles, seasonal mushrooms in their own juices
64,00 EUR
Aged beef chuck, marinated in berries and seared, fall vegetables braised on bone marrow, devil's sauce
56,00 EUR
Luteau poultry roasted with black garlic under the skin, celtuces and bimis, strong herbs and matcha tea
44,00 EUR
Then "à la carte"...
Palette of seasonal vegetables, cooked under all our inspirations
28,00 EUR
Dessert
Dessert of the day
20,00 EUR
Kiwi with a hint of elderflower, madeleine cake with compote, “granny tarragon” sorbet, coated cheese mouss
22,00 EUR
A layered pastry with shortbread and part cocoa glazed cookie, stuffed with a chocolate cream and topped with a rich coffee parfait
22,00 EUR
Seasonal ice creams and sorbets
18,00 EUR
Cheese
20,00 EUR
Lunch menu from Wednesday to Friday exclunding publics holidays
Starter / Main course or Main course / Dessert
45,00 EUR
Starter / Main course / Dessert
57,00 EUR
Starter
Leeks gently braised with seaweed then sauted in olive oil, smoked eel and bottarga, crispy garnishes and a “whipped” vinaigrette
Haddock royale, the center arranged in thin petals and served barely warm, with button mushrooms glazed with a roasted shrimp sauce
Main course
Rainbow trout gently grilled with miso, fennel hearts and romaine lettuce confit with orange, watercress coulis, and citrus brown butter
caramelised duck aiguillette, celery roasted with tonka beans and served on a mousseline, semi-cooked fig heart, red wine lees sauce
Dessert
The Classic
Assortment of 3 cheeses
Coffee, small chocolate pies
6,00 EUR
Seasonal dish
For all people in your party
The Chef invites you to discover his universe by tasting 5 dishes of the menu
Tour the horizon in seven steps 118€ / person
Served with wine 180€ / person
118,00 EUR
Appetizer
Amuse bouche
Marinated scallops and sweet-and-sour Tonda di Chioggia petals arranged to resemble like a “rose,” sunflower praline and a creamy yuzu sauce accented with tagetes oil
Poached oyster and pike-perch quenelle with green cabbage chartreuse, butternut squash tartare with seaweed and confit lemon, bouillabaisse sauce
Luteau poultry roasted with black garlic under the skin, celtuces and bimis, strong herbs and matcha tea
Kiwi with a hint of elderflower, madeleine cake with compote, “granny tarragon” sorbet, coated cheese mouss
