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 -
13
Roasted cauliflower
marinated onions, almonds -
14
Baked Adoray cheese
white pepper, croutons -
15
Confit squash
walnut emulsion, marinated pumpkin -
15
Tuna cretons
kohlrabi, Honeycrisp apple -
16
Sea snails au gratin
cherry bomb pepper purée, seaweed -
19
Veal tartare
quail eggs, crispy bread -
30
Charcuterie platter
-
18/36
Oysters (6/12)
mignonette, green tabasco
Main courses
-
21
Stuffed Savoy cabbage
white beans, apple and cilantro -
24
Rabbit ballotine
bacon, grilled sweet pepper -
26
Cavatelli
sage butter, squash, pork charcuterie -
28
Guinea fowl breast
chanterelle mushrooms, corn, blackcurrant sauce -
30
Trout
romanesco cauliflower, tomato water emulsion -
36
Tuna loin
radish and shiso salad, grape gel -
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
Glazed beets
-
11
Red cabbage, elderberries
-
10
Glazed vegetables
-
8
French fries
-
9
Green salad
Desserts
-
11
Dark chocolate torte
praline crémeux, sorbet -
11
Pear tartelette
mascarpone crémeux -
11
Millefeuille
spiced rum ice cream. apple compote, brown butter crémeux -
11
Pudding chômeur
sweet clover chantilly, brown sugar sauce
Wine list
Download the wine list
Mise à jour : 1 November 2019