

Menu
Menu
A constantly evolving menu, adapting to the seasons and respecting the capacity of local producers.
First courses
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Half-cooked salmon
barley, camelina, pickled beans -
Endive salad
pecan, foie gras, winter strawberry -
Beef carpaccio
Avonlea cheese, artichoke, crispy bread -
Fried Bluefin tuna belly
sauerkraut, honey, mint -
Charcuterie platter
sunchoke relish, croutons (For 2 people) -
Fresh oysters 6/12
Mignonette, green hot sauce, lemon
Main courses
-
Spaghetti alla chitarra
clams, oysters, bisque, garlic -
Guinea fowl brest
king oyster mushroom, Madeira supreme sauce -
Roasted lamb
La Beurrasse cheese ans lavender ravioli -
Duck magret
grilled squash, elderberry sauce -
Flounder fish
braised fennel, marigold sabayon -
Dry aged beef striploin
pomme boulangère, sweet pepper sauce
...your choice of sides to share
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French fries
-
Green salad
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Gratin dauphinois
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Celeriac kebab style
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Seasonal vegetable mix
-
Sauteed mushrooms
Desserts
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Cheese 30/60g
croutons, chutney -
Strawberry macaron
sweet clover ganache, rose ice cream -
Soft chocolate cake
ginger gel, chocolate sorbet -
Cheesecake
cardamom, blueberry
Wine list
Download the wine list
Mise à jour : 23 March 2023