Menu
Menu
A constantly evolving menu, adapting to the seasons and respecting the capacity of local producers.
First courses
-
15
Delicata squash
mascarpone, cranberries, pancetta -
19
Sea snails au gratin
tomatillo purée, Clos des Roches cheese -
17
Blood sausage
braised fennel and cabbage, apple chips and mignonette -
20
Beef tartare
hoseradish, shallot, capers -
18
Smoked trout
white asparagus, pistachios, dill -
30
Charcuterie platter
onion and elderberry compotée, croutons -
21/42
Oysters (6/12)
mignonette, lemon
Main courses
-
36
Bluefin tuna tortellini
tomato water, eggplant caviar, black olive -
40
Duck magret
beet purée, glazed beet, elderberry sauce -
33
Roasted half Cornish hen
purple potatoes, sea buckthorn and thyme sauce -
38
Braised lamb
squash purée, sage sauce -
37
Pan-seared flounder
green purée, lovage vinegar beurre blanc -
84
Grilled beef striploin
boulangère potatoes, truffle saucefor 2 (340g.)
Sides
-
16
Sautéed mushrooms
-
15
Celeriac with kebab spices
caramelized yogourt, fir -
14
Roasted Jerusalem artichoke
almond, lemon -
16
Seasonal vegetable mix
-
11
Green salad
-
9
French fries
Desserts
-
14
Hazelnut dacquoise
Manjari chocolate mousse, sea buckthorn, honey crémeux -
14
Puffed pastry
Dulcey white chocolate ganache, fir tree, cranberries -
14
Tarte tatin style
cider caramel, sweet clover Chantilly, rosemary sugar
Wine list
Download the wine list
Mise à jour : 21 September 2021