Carta

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

Morels and asparagus, on a crispy royal and wild garlic, Arbois wine floret

Semi-cooked langoustines, glazed peas, lemongrass panna cotta and lulo perlines

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

Cod fish in spicy carrot beef inspiration

Grey shrimp spiced broth, green mango and coconut milk

Poached sole in milk, topped with a lemon mousseline, melting fried mussels, primeurs with bone juice

Sweetbreads grilled a la plancha and lacquered with a barbecue sauce, split pea mousseline, pea guacamole, "waffle" apples with black radish remoulade

Celtuce and roasted ferns, whipping cream with strong herbs

Saddle of lamb roasted with dill and ginger, dates, eggplant opera and black rice, spiced up with a napolitan , spicy juice

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

Garden vegetable mix with picked seasonal vegetables

Cheese

Appetizer

Amuse bouche

Semi-cooked langoustines, peas in a glazed veloute, panna cotta with lemongrass and lulo pearls

Morels and asparagus, on a crispy royal and wild garlic, arbors wine floret

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

Jubilee cherry in meringue, light cream with Geisha tea

Dessert of the day

Seasonal ice creams and sorbets

Ginger infused chocolate, chocolate and lime sorbet under crisp veil

Jubilee cherry in meringue, light cream with Geisha tea

Starter / Main course or Main course / Dessert

Starter / Main course / Dessert

Leek cooked slowly over a flame, smoked eel, mussel, mimosa vinaigrette with citrus fruits, honey and ginger

White aspergus rolled in seaweed butter, poached egg, on a crispy patato pancake with mushrooms

Semi-smoked and pearly trout in a fine crust, melting glazed patato, tetragon, acidulated tied juice

Stuffed and roasted saddle of rabbit with herbs, roasted corn mousseline, snacked bok-choy

The Classic

Assortment of 3 cheeses