Menu
Menu
A constantly evolving menu, adapting to the seasons and respecting the capacity of local producers.
First courses
-
12
Poultry pâté en croûte
onion and lingonberry compotée -
13
Roasted cauliflower
marinated onions, brown butter -
14
Cucumber
la Beurrasse cheese, marinated herring roe -
14
Baked Adoray cheese
croutons -
15
Mozzarella
tomatoes, basil -
16
Sea snails au gratin
cherry bomb pepper purée, seaweed -
18
Bluefin tuna tartare
marinated green beans, pepper purée -
19
Veal tartare
quail eggs, crispy bread -
30
Charcuterie platter
-
18/36
Oysters (6/12)
mignonette, green tabasco
Main courses
-
24
Rabbit ballotine
bacon, grilled sweet pepper -
24
Eggplant
miso, burnt leek, hazelnuts -
26
Cavatelli
sage butter, squash, lonza -
28
Guinea fowl breast
chanterelle mushrooms, corn, blackcurrant sauce -
30
Trout
cauliflower mushrooms, tomato water emulsion -
36
Lamb steak
coco bean purée, lavender sauce -
36
Line-caught Bluefin tuna loin
watermelon -
48
Dry aged beef
pont-neuf potato fries, truffle sauce
Sides
-
16
Sauteed mushrooms
-
14
Roasted celeriac, caramelized yogurt
-
11
Beans
-
11
Zucchini and strawberries
-
10
Glazed vegetables
-
8
French fries
-
9
Green salad
Desserts
-
11
Dark chocolate torte
praline crémeux, sorbet -
11
Raspberry tartelette and sorbet
mascarpone crémeux -
11
Millefeuille
crème glacée au rhum épicé, compote de pommes, crémeux au beurre noisette -
11
Squash crème caramel
coffee crisp crumble, crystallized pecans -
11
Pudding chômeur
sweet clover chantilly, brown sugar sauce
Wine list
Download the wine list
Mise à jour : 27 August 2019