Menu
Menu
A constantly evolving menu, adapting to the seasons and respecting the capacity of local producers.
First courses
-
12
Poultry and foie gras pâté en croûte
caramelized onions, lingonberries -
12
Squash soup
curry crème fraiche, sunflower seeds -
13
Roasted cauliflower
marinated onions, almonds -
14
Baked Adoray cheese
white pepper, croutons -
14
Lentil crêpe
confit duck, white asparagus, cilantro -
16
Sea snails au gratin
cherry bomb pepper purée, seaweed -
16
Salmon tartare
rice chips, black garlic vinaigrette -
19
Veal tartare
quail eggs, crispy bread -
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
Cavatelli
tomato butter, squash, pork charcuterie -
28
Duck suprême
winter cabbage, blackcurrant sauce -
32
Halibut
squash ketchup, rosehip beurre blanc -
36
Lamb steak
coco bean purée, lavender sauce -
48
Dry aged beef
pont-neuf potato fries, truffle sauce
Sides
-
16
Sauteed mushrooms
-
14
Roasted celeriac, caramelized yogurt
-
12
Brussels sprouts
-
11
Jerusalem artichoke
-
11
Red cabbage, elderberries
-
10
Glazed vegetables
-
8
French fries
-
9
Green salad
Desserts
-
11
Dark chocolate and hazelnut torte
strawberry frozen yogurtRivesaltes grenat, Grand Gilhem, Séverine & Gilles Contrepois, 13.
-
11
Orelys blonde chocolate pannacotta
raspberry jelly and sorbet, tonka sabléBarbeito, no 4 reserve rainwater, The Madeira Collection, 18.
-
11
Millefeuille
Anëo white chocolate and fir crémeux, blueberry sorbetRivesaltes grenat, Grand Gilhem, Séverine & Gilles Contrepois, 13.
-
11
Pudding chômeur
sea buckthorn sorbet, brown sugar saucevdf (Loire), Fleurs d'érables, Les Sablonnettes, 9.
-
11
Crème caramel
gingerbread, lingonberriesArbois, Le Velours, Domaine Overnoy-Crinquand, 14.
Wine list
Download the wine list
Mise à jour : 29 November 2019