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€

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

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€

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€

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€

Starter / Main course or Main course / Dessert

42,00€

Starter / Main course / Dessert

52,00€

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

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

The Classic

Assortment of 3 cheeses

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

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

New Year menu

Dear customers, The Sergent Recruteur will be celebrating New Year's Eve for the fifth year running. Chef Alain and his team are pleased to welcome you for this special event and hope that we will have the opportunity to celebrate together New Year's Eve in 2025. In the meantime, we wish you a very happy festive season. The price of the menu excluding drinks is €370 per person. The price of the menu with food and wine pairing is €470 per person.

370,00€

Amuse Bouche

Seabass, marinated in citrus fruits, "Kristal" caviar, granny smith panacotta, spiced up with crunchy vegetables

Fresh truffles, artichoke hearts and black radish in a ‘2023’ vintage vinaigrette

Duck foie gras and roasted mango with ginger, Infused with Vouvray and pineapple, coconut, lime and vanilla

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

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

Brillat-Savarin and black truffles

Dark berry sorbet with Chartreuse

New year’s dessert

Mignardises

Information and booking 01 43 54 75 42 ou reservations@lesergentrecruteur.fr

メニュー

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

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

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

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

half figs half grapes

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

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

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

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

New Year menu

Amuse Bouche

Seabass, marinated in citrus fruits, "Kristal" caviar, granny smith panacotta, spiced up with crunchy vegetables

Fresh truffles, artichoke hearts and black radish in a ‘2023’ vintage vinaigrette

Duck foie gras and roasted mango with ginger, Infused with Vouvray and pineapple, coconut, lime and vanilla

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

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

Brillat-Savarin and black truffles

Dark berry sorbet with Chartreuse

New year’s dessert

Mignardises

New Year's DessertSmall cakes

アクセス/お問い合わせ

お問い合わせ

ニュースレター *

お問い合わせはこちら 以下のフォームにご記入ください。

New Year's Dessert
Small cakes

お問い合わせはこちら
以下のフォームにご記入ください。