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

42,00 EUR

Amberjack fish marinated in an infusion of hibiscus flowers and citrus , served with leche de tigre sauce and green asparagus dressed with a miso vinaigrette

44,00 EUR

Morel mushrooms and farm-fresh asparagus on a rich royale sauce, wild garlic and a creamy sauce made of Arbois wine

64,00 EUR

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 EUR

Lobster browned, coraline sauce full-bodied by its juices. Small vegetables in a macaroni pot, topped with a Choron

88,00 EUR

Sole topped with a viennoise, comté cheese gnocchi and butternut & young chard leave, butter meunière, lightly acidulated seasoned fish gravy

54,00 EUR

Caramelized veal sweetbread with basil, salad of young spinach shoots, chanterelle mushrooms, and fried artichoke

62,00 EUR

Lamb saddle rubbed with curry and then cooked in a marinière sauce, “Navarin” vegetables, mussels and bottarga served with a surf-and-turf sauce.

56,00 EUR

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

40,00 EUR

Palette of seasonal vegetables, cooked under all our inspirations

28,00 EUR

Dessert of the day

20,00 EUR

Kiwi with a hint of elderflower, madeleine cake with compote, “granny tarragon” sorbet, coated cheese mouss

22,00 EUR

A layered pastry with shortbread and part cocoa glazed cookie, stuffed with a chocolate cream and topped with a rich coffee parfait

22,00 EUR

Seasonal ice creams and sorbets

18,00 EUR

Cheese

20,00 EUR

Starter / Main course or Main course / Dessert

42,00 EUR

Starter / Main course / Dessert

52,00 EUR

White asparagus cooked in a buttered chicken broth, then glazed with citrus juice, garnished with dried shavings of candied peel, strawberries, trout eggs, and a smoked trout.

Scallops, flambed coral with cognac and black trumpet mushrooms wrapped in green cabbage and Colonata bacon, mushroom consommé infused with ginger and lemongrass

Μενού

Carte & Menus

Starters

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

Amberjack fish marinated in an infusion of hibiscus flowers and citrus , served with leche de tigre sauce and green asparagus dressed with a miso vinaigrette

Morel mushrooms and farm-fresh asparagus on a rich royale sauce, wild garlic and a creamy sauce made of 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

Lobster browned, coraline sauce full-bodied by its juices. Small vegetables in a macaroni pot, topped with a Choron

Sole topped with a viennoise, comté cheese gnocchi and butternut & young chard leave, butter meunière, lightly acidulated seasoned fish gravy

Meat

Caramelized veal sweetbread with basil, salad of young spinach shoots, chanterelle mushrooms, and fried artichoke

Lamb saddle rubbed with curry and then cooked in a marinière sauce, “Navarin” vegetables, mussels and bottarga served with a surf-and-turf 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

Kiwi with a hint of elderflower, madeleine cake with compote, “granny tarragon” sorbet, coated cheese mouss

A layered pastry with shortbread and part cocoa glazed cookie, stuffed with a chocolate cream and topped with a rich coffee parfait

Seasonal ice creams and sorbets

Cheese

Lunch menu from Wednesday to Friday

Starter / Main course or Main course / Dessert

Starter / Main course / Dessert

Starter

White asparagus cooked in a buttered chicken broth, then glazed with citrus juice, garnished with dried shavings of candied peel, strawberries, trout eggs, and a smoked trout.

Scallops, flambed coral with cognac and black trumpet mushrooms wrapped in green cabbage and Colonata bacon, mushroom consommé infused with ginger and lemongrass

Main course

Pollock cooked au naturel, watered with a parsley-infused Viennese sauce, spinach in vinaigrette, young broccoli mousseline, cardamom-infused sauce

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

Marinated sea-scallops, « rose » petals of sweet & sour Tonda Di Ghiogga, sunflower praline, creamy nage sliced yuzu & marigold oil

Morel mushrooms and farm-fresh asparagus on a rich royale sauce, wild garlic and a creamy sauce made of Arbois wine

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

Kiwi with a hint of elderflower, madeleine cake with compote, “granny tarragon” sorbet, coated cheese mouss

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