Menu
Menu
A constantly evolving menu, adapting to the seasons and respecting the capacity of local producers.
First courses
-
16
Fried tofu
miso and maple coulis, tatsoi, black garlic purée -
17
Green asparagus
Chartreuse sabayon, trout bottargua -
20
Beef carpaccio
horseradish, pickled beans, tapioca chips -
21
Pan-seared sea snails
truffle butter, aligot mousse, crispy cabbage -
23
Northern shrimps
roasted peach, Habanada pepper, almond, brioche -
30
Snow crab on grissini
roasted garlic crème montée, cucumber, tarragon -
30
Charcuterie platter
onion and elderberry compotée, croutons -
21/42
Oysters (6/12)
mignonette, lemon
Main courses
-
31
Roasted quail
candy cap mushroom sauce, oyster mushrooms -
38
Pan-seared halibut
asparagus, vermouth sauce -
38
Confit and grilled lamb
carrots, lamb sauce -
40
Duck magret
yellow beets relish, duck sauce
Sides
-
15
Celeriac with kebab spices
caramelized yogourt, fir -
16
Sautéed mushrooms
-
16
Fiddlehead
-
16
Seasonal vegetable mix
-
11
Green salad
-
9
French fries
-
3
Campaillou bread
for 2 (150g)
Desserts
-
14
Pistachio stuffed pastry
sour cherries confit, fennel gel -
14
Black sesame cake
rosemary mousse, black garlic purée, honey ice cream -
14
Chocolate dessert
ganache, ice cream, caramel crémeux, mustard seeds -
14
Blueberry dessert
financier, sorbet, fried quinoa, thyme gel
Wine list
Download the wine list
Mise à jour : 3 May 2022