Duck and mango foie gras, roasted with ginger, spiced pineapple infused Vouvray, lime and vanilla

36,00€

Marinated scallops in smoked cream, granny-smith panacotta, Tonda di Chiogga and Oysterleaf

41,00€

Roscoff crab in a marbled lobster jelly

Whipped with fennel and coral

38,00€

Sweet caramelized onion confit, cream of Charlotte potato, white Alba truffle, parmesan and a melting egg yolk

59,00€

Cuttlefish in tagliatelle rolled in a Noilly sauce and squid ink, Zucchini tagine with almonds

39,00€

Red mullet in crispy filets rosted with Kalamata olive, baby potatoes steamed with buckwheat ans Tuscan bacon, Shiso chips, Vertjute sauce

Grey shrimp spiced broth, green mango and coconut milk

41,00€

Turbot coocked with the mother of pearl, watercress gnooki, saframé butternut, bards and shell in a barely creamed iodized swim

72,00€

Sweetbread caramelized with quince juice, chestnut puree with our “Millesime 2020” truffle juice, chanterelles in vinaigrette

Celtuce and roasted ferns, whipping cream with strong herbs

58,00€

Beef chuck matured then grilled over beechwood, mini rost celeriac stuffed with trumpet and anchoivies, puffed potatoes

42,00€

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

38,00€

Garden vegetable mix with picked seasonal vegetables

28,00€

Cheese

20,00€

Appetizer

Marinated scallops, smooth milk with a smoky taste, granny-smith panacotta, Tonda di Chiogga, Oysterleaf

Sweet caramelized onion confit, cream of Charlotte potato, white Alba truffle, parmesan and a melting egg yolk

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

-Roasted pear with anise star, beetroot ice cream, white chocolate mousseline on shortbread

Amuse bouche

Dessert of the day

20,00€

Seasonal ice creams and sorbets

18,00€

-Ginger infused chocolate, chocolate and lime sorbet under crisp veil

22,00€

Roasted pear with anise star, beetroot ice cream, white chocolate mousseline on shortbread

18,00€

Starter / Main course or Main course / Dessert

39,00€

Starter / Main course / Dessert

49,00€

Artichoke caviar, coriander and radish with a lemon and sesame cream

or Rainbow trout with maple syrup whipped cream, green apple and black radish

Or Crispy chiken roll with foie gras and mushrooms, baby beetroot and curried cauliflower purée

Salmon marinated with berries, ginger and lime, then pearled with olive oil, Flash fried Pak Choi cabbage with spiced potato purée

The Classic

The Fig in «love with» The Tomato

Appetizer

Amuse Bouche

Spider crab in a lobster jelly, whipped with fennel and coral

Soft boiled egg in a mildly smoked pureé, crystal caviar, Buckwheat chips

Duck foie gras and roasted mango with ginger, Infused with Vouvray and spiced pineapple, lime and vanilla

Scallops st jacques, Steamed truffles, poivrade artichokes and oyster mushrooms in a smooth chardonnay bisque

Lamb saddle roasted with berries, saffron butternut, watercress gnocchi and a red cabbage and granny-smith apple mille feuilles

Mont d'or and black truffle served at the table

Frosted pumpkin, chestnut and hazelnut

New year’s dessert

Infos et réservations au 01 43 54 75 42 ou reservations@lesergentrecruteur.fr

Karte & Menüs

Menu

Starters

Duck and mango foie gras, roasted with ginger, spiced pineapple infused Vouvray, lime and vanilla

Marinated scallops in smoked cream, granny-smith panacotta, Tonda di Chiogga and Oysterleaf

Roscoff crab in a marbled lobster jelly

Sweet caramelized onion confit, cream of Charlotte potato, white Alba truffle, parmesan and a melting egg yolk

Fish

Cuttlefish in tagliatelle rolled in a Noilly sauce and squid ink, Zucchini tagine with almonds

Red mullet in crispy filets rosted with Kalamata olive, baby potatoes steamed with buckwheat ans Tuscan bacon, Shiso chips, Vertjute sauce

Turbot coocked with the mother of pearl, watercress gnooki, saframé butternut, bards and shell in a barely creamed iodized swim

Meat

Sweetbread caramelized with quince juice, chestnut puree with our “Millesime 2020” truffle juice, chanterelles in vinaigrette

Beef chuck matured then grilled over beechwood, mini rost celeriac stuffed with trumpet and anchoivies, puffed potatoes

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

Et aussi à la carte...

Garden vegetable mix with picked seasonal vegetables

Cheese

Seasonal dish

Appetizer

Marinated scallops, smooth milk with a smoky taste, granny-smith panacotta, Tonda di Chiogga, Oysterleaf

Sweet caramelized onion confit, cream of Charlotte potato, white Alba truffle, parmesan and a melting egg yolk

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

-Roasted pear with anise star, beetroot ice cream, white chocolate mousseline on shortbread

Amuse bouche

Dessert

Dessert of the day

Seasonal ice creams and sorbets

-Ginger infused chocolate, chocolate and lime sorbet under crisp veil

Roasted pear with anise star, beetroot ice cream, white chocolate mousseline on shortbread

Coffee, small chocolate pies

Lunch menu from Wednesday to Friday

Starter / Main course or Main course / Dessert

Starter / Main course / Dessert

Starter

Artichoke caviar, coriander and radish with a lemon and sesame cream

or Rainbow trout with maple syrup whipped cream, green apple and black radish

Main course

Or Crispy chiken roll with foie gras and mushrooms, baby beetroot and curried cauliflower purée

Salmon marinated with berries, ginger and lime, then pearled with olive oil, Flash fried Pak Choi cabbage with spiced potato purée

Dessert

The Classic

The Fig in «love with» The Tomato

Visit the horizon in seven steps

The Sergent's Musical New Year's Eve

Appetizer

Amuse Bouche

Spider crab in a lobster jelly, whipped with fennel and coral

Soft boiled egg in a mildly smoked pureé, crystal caviar, Buckwheat chips

Duck foie gras and roasted mango with ginger, Infused with Vouvray and spiced pineapple, lime and vanilla

Scallops st jacques, Steamed truffles, poivrade artichokes and oyster mushrooms in a smooth chardonnay bisque

Lamb saddle roasted with berries, saffron butternut, watercress gnocchi and a red cabbage and granny-smith apple mille feuilles

Mont d'or and black truffle served at the table

Frosted pumpkin, chestnut and hazelnut

New year’s dessert

New Year's DessertSmall cakes

Erreichbarkeit/Kontakt

Uns kontaktieren

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Möchten Sie uns kontaktieren? Füllen Sie einfach das untenstehende Formular aus! Für Reservierungsanfragen klicken Sie bitte auf Reservieren!

New Year's Dessert
Small cakes

Möchten Sie uns kontaktieren? Füllen Sie einfach das untenstehende Formular aus!
Für Reservierungsanfragen klicken Sie bitte auf Reservieren!