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

42,00€

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

40,00€

Terrine of venison inside a toasted meringue, Jerusalemn artichoke chantilly "Mont-Blanc" design, tuffle juice in vinaigrette

40,00€

Mousseline of egg and black truffle, Inspired by a ‘Meurette’, with Périgueux sauce

64,00€

Monkfish and razor clams in seaweed steam, oyster mushrooms, buckwheat royale, watercress nectar, in a creamy Arbois wine nage

48,00€

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€

Red mullet cooked in a verjuté lacquer with aniseed spices, carrot in a broth seasoned with Chinese cabbage, prepared as a “Roast” in a hunting and fishing atmosphere

43,00€

Sweetbreads browned in liquorice butter, caramelized pumpkin in Teriyaki, parsnip purée with hazelnuts, chanterelles in vinaigrette

62,00€

Filet of deer rubbed with juniper and citrus peel then seared and cooked en papillote, woody salsify, turnip petals with sauerkraut, Chinese rose, blackcurrant, "Chartreuse" venison juice infused red berries and gin

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€

Carta

Carte & Menus

Starters

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

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

Terrine of venison inside a toasted meringue, Jerusalemn artichoke chantilly "Mont-Blanc" design, tuffle juice in vinaigrette

Mousseline of egg and black truffle, Inspired by a ‘Meurette’, with Périgueux sauce

Fish

Monkfish and razor clams in seaweed steam, oyster mushrooms, buckwheat royale, watercress nectar, in a creamy Arbois wine nage

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

Red mullet cooked in a verjuté lacquer with aniseed spices, carrot in a broth seasoned with Chinese cabbage, prepared as a “Roast” in a hunting and fishing atmosphere

Meat

Sweetbreads browned in liquorice butter, caramelized pumpkin in Teriyaki, parsnip purée with hazelnuts, chanterelles in vinaigrette

Filet of deer rubbed with juniper and citrus peel then seared and cooked en papillote, woody salsify, turnip petals with sauerkraut, Chinese rose, blackcurrant, "Chartreuse" venison juice infused red berries and gin

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

Scallop and button mushroom petals, on a risotto-style fregola, walnuts, celery, orange sauce and fennel

Main course

Cod pearlescent cooked, fennel ceviche, tetragone spinach, mousseline of an iodized marinière

Roast guinea fowl aiguillette, daikon radish confit with 'get', date purée and Pak choï, jus with foie gras and blackcurrant berries

Dessert

The Classic

Assortment of 3 cheeses

Coffee, small chocolate pies

Seasonal dish

Appetizer

Amuse bouche

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

Mousseline of egg and black truffle, Inspired by a ‘Meurette’, with Périgueux sauce

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

Candied apple with cidered caramel, Arlette whith fruits from the orchar, buttermilk with hay flavors and sweet clover

Mapa y Contacto

Contacto

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