Menu

Morels and peasant asparagus on a crispy royal and wild garlic, Arbois wine fleurette

Sashimi langoustines, passion fruit and cranberry juice, lemon caviar condiments, in a fine spicy jelly

Whipped with fennel and coral

Cuttlefish and ink tagliatelle as cannelloni, stuffed with lemon whiting mousseline, crispy vegetables, horseradish sauce

Semi-smoked eel then roasted in cardamon orange butter, confit daikon radish, cucumber with green meat horseradish, puffed potatoes

Cod natural cook, white carrot stuff, then lacquered with citrus fruits, radish, creamy mushrooms with bacon, chardonnay sauce

Grey shrimp spiced broth, green mango and coconut milk

Matured beef chuck, then grilled in beech wood, puffed potato mille-feuille in Dauphinoise

Luteau's poultry roasted with black garlic under the skin, celtuces and bimis, strong herbs and matcha tea

Garden vegetable mix with picked seasonal vegetables

Cheese

Appetizer

Amuse bouche

Cuttlefish and ink tagliatelle as cannelloni, stuffed with lemon whiting mousseline, crispy vegetables, horseradish sauce

Morels and peasant asparagus on a crispy royal and wild garlic, Arbois wine fleurette

Culoiselle poultry roasted with black garlic under the skin, celtuces and bimis, strong herbs and matcha tea

Strawberries and rhubarb on a dacquoise, sorbet and rose water mousseline in a meringue, sakura infusion flavour

Dessert of the day

Seasonal ice creams and sorbets

Ginger infused chocolate, chocolate and lime sorbet under crisp veil

Strawberries and rhubarb on a dacquoise, sorbet and rose water mousseline in a meringue, sakura infusion flavour

Starter / Main course or Main course / Dessert

Starter / Main course / Dessert

Leek cooked slowly over a flame, smoked eel, mussel, mimosa vinaigrette with citrus fruits, honey and ginger

Royal of duck foie gras, daikon radish and mushroom in a watercress cream

Pearly haddock with sea fennel steam, sweet onion pissaladière, light mousseline of "charlotte" potato

Golden quail with Timut pepper butter, young acidulated beetroot, juice with foie gras

The Classic

Assortment of 3 cheeses