Duck foie gras & mango, roasted with ginger, spicy pineapple infusion, lime & vanilla

42,00 EUR

Marinated sea-scallops, « rose » petals of sweet & sour Tonda Di Ghiogga, sunflower praline, creamy nage sliced yuzu & marigold oil

44,00 EUR

Mussels & Alba truffle on a light charlotte potato mousseline, gavotte, royal shellfish marinière & oyster leaf

64,00 EUR

Quail and langoustine cooked with a cloth in a broth, then refreshed, juice bound with black sesame and citrus fruits, grilled leek, ‘Paris’ flowers with cocoa

40,00 EUR

Lobster browned, coraline sauce full-bodied by its juices. Small vegetables in a macaroni pot, topped with a Choron

88,00 EUR

Sole topped with a viennoise, comté cheese gnocchi and butternut & young chard leave, butter meunière, lightly acidulated seasoned fish gravy

54,00 EUR

Caramelized sweetbreads with quince, puréed chestnuts in truffle jus, chanterelle mushrooms in vinaigrette

62,00 EUR

Deer rubbed with juniper and citrus peels, then seared & cooked in papillote. Baby turnips candied with orange, blackcurrant & beetroot, leaf to leaf of celery rave & caramelized potato jus, red berry poivrade sauce

56,00 EUR

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

40,00 EUR

Palette of seasonal vegetables, cooked under all our inspirations

28,00 EUR

Dessert of the day

20,00 EUR

The chestnut in all its textures, in shell, petals", crispy, blackcurrant sorbet

22,00 EUR

Chocolate of the most pure at the most silky,like a candy in the gavotte, red peppers sorbet confit

22,00 EUR

Seasonal ice creams and sorbets

18,00 EUR

Cheese

20,00 EUR

Starter / Main course or Main course / Dessert

42,00 EUR

Starter / Main course / Dessert

52,00 EUR

Freshly grated carrot salad, detox vinaigrette, juice concentrate, spiced apple juice, sorbet

Petals of sea-scallops and mushrooms from Paris, on a risotto-style fregola with nuts, celery, orange and fennel sauce

Salmon marinated with berries and lime, then confit in olive oil, crisp vegetables in vinaigrette. Mousseline of beef broth infused with coriander, lemongrass and ginger, shiso leaf in tempura.

Menu's

Carte & Menus

Starters

Duck foie gras & mango, roasted with ginger, spicy pineapple infusion, lime & vanilla

Marinated sea-scallops, « rose » petals of sweet & sour Tonda Di Ghiogga, sunflower praline, creamy nage sliced yuzu & marigold oil

Mussels & Alba truffle on a light charlotte potato mousseline, gavotte, royal shellfish marinière & oyster leaf

Quail and langoustine cooked with a cloth in a broth, then refreshed, juice bound with black sesame and citrus fruits, grilled leek, ‘Paris’ flowers with cocoa

Fish

Lobster browned, coraline sauce full-bodied by its juices. Small vegetables in a macaroni pot, topped with a Choron

Sole topped with a viennoise, comté cheese gnocchi and butternut & young chard leave, butter meunière, lightly acidulated seasoned fish gravy

Meat

Caramelized sweetbreads with quince, puréed chestnuts in truffle jus, chanterelle mushrooms in vinaigrette

Deer rubbed with juniper and citrus peels, then seared & cooked in papillote. Baby turnips candied with orange, blackcurrant & beetroot, leaf to leaf of celery rave & caramelized potato jus, red berry poivrade sauce

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

The chestnut in all its textures, in shell, petals", crispy, blackcurrant sorbet

Chocolate of the most pure at the most silky,like a candy in the gavotte, red peppers sorbet confit

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

Petals of sea-scallops and mushrooms from Paris, on a risotto-style fregola with nuts, celery, orange and fennel sauce

Main course

Salmon marinated with berries and lime, then confit in olive oil, crisp vegetables in vinaigrette. Mousseline of beef broth infused with coriander, lemongrass and ginger, shiso leaf in tempura.

caramelised duck aiguillette, black bean puree with paprika and oregano, padron pimientos, grilled corn pickles

Dessert

The Classic

Assortment of 3 cheeses

Coffee, small chocolate pies

Seasonal dish

Appetizer

Amuse bouche

Marinated sea-scallops, « rose » petals of sweet & sour Tonda Di Ghiogga, sunflower praline, creamy nage sliced yuzu & marigold oil

Mussels & Alba truffle on a light charlotte potato mousseline, gavotte, royal shellfish marinière & oyster leaf

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

The chestnut in all its textures, in shell, petals", crispy, blackcurrant sorbet

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