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
