Duck foie gras poached in a sangria with vegetables and white fruits, flamed grapefruit and rhubarb
40,00€
Swordfish ‘Sashimi’ lightly marinated with pickles, coriander/ginger, spiced up with a cranberry and passion fruit nage
42,00€
Morels and peasant asparagus, on a full bodied royal, herbal garlic, fleurette with Arbois wine
58,00€
Quail and langoustine cooked with a cloth in a broth, then refreshed, juice bound with black sesame and citrus fruits, grilled leek, ‘Paris’ flowers with cocoa
40,00€
Fish
Turbot dipped in olive oil with ‘goutte de lait’ herbs, parmentier of young leeks with smoked eel, whelk and chard, iodised juice and horseradish cream
76,00€
Whiting fish cooked on Melba toast, anchovy paste, yellow zucchini simmered with curry, almond and parsley, sauce " Diable "
43,00€
Sole with a parmesan viennoise, Parisian-style gnocchi, morel mushrooms stuffed with hazelnut butter
52,00€
Meat
Sweetbreads browned with hazelnuts, roasted chestnut purée, "Bourgeoise" roasted celery , chanterelles mushrooms in vinaigrette, hearty jus
62,00€
Matured beef chuck, grilled over beech wood, cuttlefish and caramelised salsify carbonara, shallot vinegar sauce
54,00€
Luteau poultry roasted with black garlic under the skin, celtuces and bimis, strong herbs and matcha tea
40,00€
Then "à la carte"...
Palette of seasonal vegetables, cooked under all our inspirations
La Cabosse, mucilage texture, light chocolate mousse ‘Alpaco’ from Ecuador, Oabika cream
22,00€
Seasonal ice creams and sorbets
18,00€
Cheese
20,00€
Lunch menu from Wednesday to Friday
Starter / Main course or Main course / Dessert
42,00€
Starter / Main course / Dessert
52,00€
Starter
Freshly grated carrot salad, detox vinaigrette, juice concentrate, spiced apple juice, sorbet
White asparagus and rhubarb with orange sauce on the top, eel smoke, radish, condiment, blac sesame cream
Main course
Salmon marinated with berries and lime, then confit in olive oil, crisp vegetables in vinaigrette. Mousseline of beef broth infused with coriander, lemongrass and ginger, shiso leaf in tempura.
caramelised duck aiguillette, black bean puree with paprika and oregano, padron pimientos, grilled corn pickles
Dessert
The Classic
Assortment of 3 cheeses
Coffee, small chocolate pies
6,00€
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€
Appetizer
Amuse bouche
Swordfish ‘Sashimi’ lightly marinated with pickles, coriander/ginger, spiced up with a cranberry and passion fruit nage
Morels and peasant asparagus, on a full bodied royal, herbal garlic, fleurette with Arbois wine
Luteau poultry roasted with black garlic under the skin, celtuces and bimis, strong herbs and matcha tea
Rhubarb, Greek yoghurt and green shizo both delicious and refreshing!