Menu
Menu
A constantly evolving menu, adapting to the seasons and respecting the capacity of local producers.
First courses
-
14
Corn cream
heirloom tomato, green garlic and jalapeno juice -
19
Nordic shrimp salad
chili and garlic vinaigrette, radish, strawberry -
20
Escabèche trout
fennel, seaweed purée, currant, bottarga -
21
Fried scallops
ceasar vinaigrette, pancetta, white asparagus, mesclun -
20
Beef tartare
oyster, hoseradish, shallot, caper, english sauce -
30
Charcuterie platter
onion compotée, croutons -
21/42
Oysters (6/12)
mignonette, lemon
Main courses
-
36
Fettuccine
seafood, tomato shell juice, parmegiano reggiano -
36
Roasted guinea fowl breast
confit thigh, corn, chanterelle mushrooms -
37
Pan-seared halibut
green purée, flower vinegar beurre blanc -
34
Fresh tofu
black garlic purée, cauliflower, tarragon and pistachios powder -
35
Grilled pork loin
mushroom marinade, fermented young garlic -
38
Confit and grilled lamb
seaweed, brocoli -
84
Dry aged beef striploin
boulangère potato, truffle saucefor 2 (340g.)
Sides
-
16
Sauteed mushrooms
-
16
Seasonal vegetable mix
-
15
Celeriac with kebab spices
caramelized yogourt, fir -
14
Grilled zucchini
sea buckthorn sauce vierge -
11
Green salad
-
9
French fries
Desserts
-
14
Manjari chocolate torte
blue honeysuckle berry compote -
14
Puffed pastry with Dulcey chocolate ganache
raspberry gel -
14
Blueberry tart
lemon pastry cream, lemon balm ice cream
Wine list
Download the wine list
Mise à jour : 29 July 2021