Marinated sea-scallops, « rose » petals of sweet & sour Tonda Di Ghiogga, sunflower praline, creamy nage sliced yuzu & marigold oil
44,00 EUR
Poached Oyster & Truffle on a light charlotte potato mousseline, gavotte, royal onions caramelized & 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
Fish
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
Meat
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
The chef's favorite "Game meat pie" with Périgueux sauce
58,00 EUR
Then "à la carte"...
Palette of seasonal vegetables, cooked under all our inspirations
28,00 EUR
Dessert
Dessert of the day
20,00 EUR
Kiwi with a hint of elderflower, madeleine cake with compote, “granny tarragon” sorbet, coated cheese mouss
22,00 EUR
Chocolate in three “sensations”: lime, crystallized ginger ice cream
22,00 EUR
Seasonal ice creams and sorbets
18,00 EUR
Cheese
20,00 EUR
Lunch menu from Wednesday to Friday
Starter / Main course or Main course / Dessert
42,00 EUR
Starter / Main course / Dessert
52,00 EUR
Starter
Trout and fennel ceviche, pearly soy-marinated egg yolk under a snow-white topping! Creamy milk with a smoky flavor
Petals of sea-scallops and mushrooms from Paris, on a risotto-style fregola with nuts, celery, orange and fennel sauce
Main course
Salmon cooked au naturel, watered with a parsley-infused Viennese sauce, spinach in vinaigrette, young broccoli mousseline, cardamom-infused sauce
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
6,00 EUR
Seasonal dish
For all people in your party
The Chef invites you to discover his universe by tasting 5 dishes of the menu
Tour the horizon in seven steps 118€ / person
Served with wine 180€ / person
118,00 EUR
Appetizer
Amuse bouche
Marinated sea-scallops, « rose » petals of sweet & sour Tonda Di Ghiogga, sunflower praline, creamy nage sliced yuzu & marigold oil
Oyster poched & Truffle on a light charlotte potato mousseline, gavotte, royal onions caramelized & oyster leaf
Luteau poultry roasted with black garlic under the skin, celtuces and bimis, strong herbs and matcha tea
Kiwi with a hint of elderflower, madeleine cake with compote, “granny tarragon” sorbet, coated cheese mouss
