Menu
Menu
A constantly evolving menu, adapting to the seasons and respecting the capacity of local producers.
First courses
-
16
Cantaloupe gazpacho
pistachio, mozzarella, Habanada caramel -
17
Homemade tofu
crispy pepper and white bean, sunflower, ponzu -
18
Heirloom tomato
chimichurri, Kalamata olive, basil -
28
Bluefin tuna tartare
asian dressing, yellow mash plum -
21
Northern shrimps
corn, tonka bean, radish -
22
Beef tartare
red wine vinaigrette, egg yolk, croutons -
32
Charcuterie platter
onion and elderberry compote, croutons -
23/46
Oysters (6/12)
mignonette, lemon, green tabasco
Main courses
-
35
Spaghetti alla chitarra
zucchini, garlic flower pesto, tempura -
38
Guinea fowl
three ways, kimchi Napa cabbage -
40
Confit and grilled lamb
carrots, Espelette sauce -
42
Duck magret
sour cherry purée, Brandy sauce -
46
Bluefin tuna tataki
eggplant, scarlett bee balm dashi -
48
Dry aged beef striploin
confit patatoes, sweetgrass sauce
Sides
-
9
French fries
-
12
Green salad
-
15
Roasted celeriac with kebab spices
caramelized yogourt -
18
Sauted mushrooms
-
15
Sauted beans mix with smoked butter
-
16
Seasonal vegetable mix
-
3
Homemade kamut bread
for 2 (150g)
Desserts
-
15
Rice pudding
caramel sauce, blueberry sorbet -
15
Raspberry ice cream sandwich
raspberry mousse, tarragon -
15
Berries
mascarpone, meringue, frozen yogurt -
15
Layered chocolate dessert
bell pepper gel, marigold crémeux -
8 / 15
Cheese
30 / 60g Daily selection
Wine list
Download the wine list
Mise à jour : 18 August 2022