Menu
Menu
A constantly evolving menu, adapting to the seasons and respecting the capacity of local producers.
First courses
-
12
Duck and foie gras pâté en croûte
caramelized onions, lingonberries -
13
Beef consommé
bone marrow, morel mushrooms, watermelon radish -
13
Leek
whey vinaigrette, smoked egg yolk, tuna bresaola -
14
Baked Adoray cheese
white pepper, croutons -
14
Lentil crêpe
confit duck, white asparagus, cilantro -
15
Braised endives
caramelized walnuts, foie gras -
16
Sea snails
black garlic and seaweed purée, basil, puffed quinoa -
19
Veal carpaccio
marinated vegetables, Avonley cheddar -
30
Charcuterie platter
-
18/36
Oysters (6/12)
mignonette, green tabasco
Main courses
-
21
Beet
fir oil, dulse powder, onion chips -
24
Rabbit ballotine
bacon, maple syrup rutabaga, rabbit sauce -
26
Squid ink linguine
lobster bisque, parmesan -
27
Cornish hen
winter cabbage, sea buckthorn sauce -
28
Salmon filet
lobster mushroom, fish glaze -
32
Halibut
squash ketchup, flower vinegar beurre blanc -
36
Leg of lamb
coco bean purée, lavender sauce -
49
Beef strip loin
pont-neuf potato, truffle sauce
Sides
-
16
Sauteed mushrooms
-
14
Roasted celeriac, caramelized yogurt
-
11
Honey glazed carrots
-
11
Jerusalem artichoke
-
11
Red cabbage, elderberries
-
10
Glazed vegetables
-
8
French fries
-
9
Green salad
Desserts
-
11
Black forest cake
long pepper Chantilly marinated sour cherry, sour cherry ice creamGuigues et Guins, Laurent Cazotte, 18.
-
11
Millefeuille
blueberry pastry cream, basil iced milkRivesaltes grenat, Grand Gilhem, Séverine & Gilles Contrepois, 13.
-
11
Peach tart
meringue verjusPineau des Charentes, Guy Pinard et Fils,13.
-
11
Coffee cake
hazelnuts crumble, birch ice creamArbois, Le Velours, Domaine Overnoy-Crinquand,14.
Wine list
Download the wine list
Mise à jour : 17 January 2020