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€

Urchin and roasted chestnut mousseline, harmoniously enhanced with arabica, celery confit and barely runny egg yolk

42,00€

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

42,00€

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

48,00€

Sauteed lobster, coraline sauce spiced with sucs, vegetables in a macaroni timbale, topped with a paloise sauce

82,00€

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€

Saddle of lamb cooked on a marinière of mussels and bigorneaux, cannelloni "Marinara", sauce land and sea

52,00€

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€

half figs half grapes

22,00€

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

22,00€

Seasonal ice creams and sorbets

18,00€

Cheese

20,00€

Appetizer

Amuse bouche

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

Urchin and roasted chestnut mousseline, harmoniously enhanced with arabica, celery confit and barely runny egg yolk

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

Celery confit in chouchou syrup on a madeleine cookie, sorrel, meringue leaf ice cream

Starter / Main course or Main course / Dessert

42,00€

Starter / Main course / Dessert

52,00€

Menu

Carte & Menus

Starters

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

Urchin and roasted chestnut mousseline, harmoniously enhanced with arabica, celery confit and barely runny egg yolk

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

Fish

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

Sauteed lobster, coraline sauce spiced with sucs, vegetables in a macaroni timbale, topped with a paloise sauce

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

Saddle of lamb cooked on a marinière of mussels and bigorneaux, cannelloni "Marinara", sauce land and sea

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

half figs half grapes

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

Seasonal ice creams and sorbets

Cheese

Coffee, small chocolate pies

Seasonal dish

Appetizer

Amuse bouche

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

Urchin and roasted chestnut mousseline, harmoniously enhanced with arabica, celery confit and barely runny egg yolk

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

Celery confit in chouchou syrup on a madeleine cookie, sorrel, meringue leaf ice cream

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

Tomato stuffed with Bolognese-style black rice, then glazed with cooking juices, curried zucchini sauce, almonds and preserved lemon

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

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