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€

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€

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€

Palette of seasonal vegetables, cooked under all our inspirations

28,00€

Dessert of the day

20,00€

Puffed meringue blueberries, hazelnut heart, crispy Arlette

22,00€

La Cabosse, mucilage texture, light chocolate mousse ‘Alpaco’ from Ecuador, Oabika cream

22,00€

Seasonal ice creams and sorbets

18,00€

Cheese

20,00€

Starter / Main course or Main course / Dessert

42,00€

Starter / Main course / Dessert

52,00€

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

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.

Menu

Carte & Menus

Starters

Duck foie gras poached in a sangria with vegetables and white fruits, flamed grapefruit and rhubarb

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

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

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

Whiting fish cooked on Melba toast, anchovy paste, yellow zucchini simmered with curry, almond and parsley, sauce " Diable "

Sole with a parmesan viennoise, Parisian-style gnocchi, morel mushrooms stuffed with hazelnut butter

Meat

Sweetbreads browned with hazelnuts, roasted chestnut purée, "Bourgeoise" roasted celery , chanterelles mushrooms in vinaigrette, hearty jus

Matured beef chuck, grilled over beech wood, cuttlefish and caramelised salsify carbonara, shallot vinegar sauce

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

Then "à la carte"...

Palette of seasonal vegetables, cooked under all our inspirations

Dessert

Dessert of the day

Puffed meringue blueberries, hazelnut heart, crispy Arlette

La Cabosse, mucilage texture, light chocolate mousse ‘Alpaco’ from Ecuador, Oabika cream

Seasonal ice creams and sorbets

Cheese

Lunch menu from Wednesday to Friday

Starter / Main course or Main course / Dessert

Starter / Main course / Dessert

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

Seasonal dish

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!

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