Carta y menús

Rouget en filet croustillant, légumes et sauce d'une bouillabaisse, blanc de seiche snacké

Horizon en Sept étapes

Avec accords, mets et vins

Le Chef vous propose un voyage en sept plats de sa carte, dont la recette originale d'un fromage et d'un dessert

Maraîchère de légumes de saison

Le "Coup de coeur du producteur"

Un produit remarquable et inhabituel sélectionné par nos artisans du goût. Prix selon arrivage

Fromage

Le vacherin aux figues

Glaces et sorbets du moment

Le Classique

Gambas croustillantes au basilic

Ceviche de cabillaud, sorbet coriandre et agrumes

Charcuterie «Culatello» servie en fines tranches

Légumes de saison sautés à l'huile de basilic

Girolles poêlées à la provençale ou à la bordelaise

Supions pimentés et à peine snackés, tétragones

Caille dorée au beurre de poivre de Timut, jeunes betteraves, jus lié

Glaces et sorbets

Entrée / Plat / Dessert

Entrée / Plat ou Plat / Dessert

Tomate ananas rafraîchie dans son eau aux aromates, melon vert, cerises fermentées et focaccia

Saumon mariné aux baie, gingembre et citron vert, puis nacré à l'huile d'olive, chou Pak Choï snacké, mousseline piquante

Ou
Caille dorée au beurre de poivre de Timut, jeunes betteraves acidulées, jus lié au fois gras

Vacherin aux figues

Ou
Le Classique

Perfectly seared chanterelle mushrooms, herb lasagna, egg yolk with an onion and parmesan crumble

Gilthead seabream ceviche, coriander sorbet and a seaweed baked wafer

Poached duck liver in a vegetable and white fruit sangria, lightly grilled grapefruit and rhubarb

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

Steamed cod with avocado and coriander oil, grey shrimp spiced broth, green mango and coconut milk

Grilled lobster cooked in its juices with tagine flavoured semolina and vegetables

Crispy red mullet, vegetables and bouillabaisse sauce with flash fried cuttlefish

Smoked pigeon, black beans puree with paprika and oregano, Padron peppers, chocolate Gavotte crepe dentelle

Veal sweetbreads browned with basil, New Zealand spinach and chanterelle mushrooms salad, artichoke poivrade lighlty grilled

Roasted young hen with black garlic under the skin, celtuce and roasted ferns, whipping cream with strong herbs

Garden vegetable mix with picked seasonal vegetables

Favorite seasonal dish

An unusual and unique dish cooked with seasonal ingredients
Price will vary

Cheese

Meringue, Ice cream cake with figs

Ginger infused chocolate, chocolate and lime sorbet under a golden veil

Seasonal ice creams and sorbets

Dessert of the day

Tour the horizon in seven steps

Served with wine

Tour the horizon in seven steps

Served with wine

Appetizer

Gilthead seabream ceviche, coriander sorbet and a seaweed baked wafer

Perfectly seared chanterelle mushrooms, herb lasagna, egg yolk with an onion and parmesan crumble

Roasted young hen with black garlic under the skin, steamed sweet peas, young turnip carpaccio with lemon, mint and harissa

Peach and almond crunchy petals with shiso

Starter / Main course / Dessert

Starter / Main course or Main course / Dessert

Pineapple tomato chilled in its juices with aromatic herbs, green melon, fermented cherries and focaccia

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

Or
Golden Brown quail in butter and Nepalese pepper, biting baby beetroot with a foie gras jus

Meringue, Ice cream cake with figs

Or
The Classic

Crispy king prawns and basil

Cod ceviche with citrus and coriander sorbet

Finely sliced Culatello charcuterie

Seasonal vegetables sauted in olive oil and basil

Chanterelles mushrooms cooked in a Provencale or Bordelaise style

Flash fried spiced cuttlefish with New Zealand spinach

Golden Brown quail in butter and Nepalese pepper, biting baby beetroot with a foie gras jus

Ice creams and sorbets

Mise en bouche

Daurade royale en ceviche, sorbet coriandre, cristalline aux algues

Girolles juste saisies, lasagne aux herbes, jaune d’œuf à peine coulant, crumble d’oignons et de parmesan

Poulette Culoiselle rôtie à l’ail noir sous la peau, celtuces et cosses de fougères grillées, fleurette d’herbes fortes

Pêche et amandes en pétales croustillantes au shiso

Appetizer

Gilthead seabream ceviche, coriander sorbet anda seaweed baked wafer

Perfectly seared chanterelle mushrooms, herb lasagna, egg yolk with an onion and parmesan crumble

Roasted young hen with black garlic under the skin, celtuce and roasted ferns, whipping cream with strong herbs

Peach and almond crunchy petals with shiso