Menu
Menu
A constantly evolving menu, adapting to the seasons and respecting the capacity of local producers.
First courses
-
17
Green asparagus
guanciale, herb sauce, marinated trout roe -
18
Nordic shrimp salad
chili and garlic vinaigrette, radish, strawberry -
21
Fried scallops
ceasar vinaigrette, pancetta, white asparagus, sucrine lettuce -
18
Beef tartare
oyster, hoseradish, shallot, caper, english sauce -
30
Charcuterie platter
onion compotée, croutons -
18/36
Oysters (6/12)
mignonette, lemon
Main courses
-
34
Squid ink fettucine
seafood, cream and tomato sauce -
35
Pan-seared halibut
green purée, flower vinegar beurre blanc -
42
Thermidor lobster
mustard sauce, herb viennoise -
36
Confit and grilled lamb
seaweed, brocoli -
34
Grilled pork loin
mushroom marinade, fermented young garlic -
84
Dry aged beef striploin
boulangère potato, truffle saucefor 2
Sides
-
12
Grilled green asparagus
-
16
Sauteed mushrooms
-
14
Seasonal vegetable mix
-
13
Celeriac with kebab spices
caramelized yogourt, fir -
9
Green salad
-
8
French fries
Desserts
-
12
Manjari chocolate torte
blue honeysuckle berry compote, black currant frozen yogourt -
12
Puffed pastry with Satilia chocolate ganache
sour cherry jelly, cocoa nibs -
12
Rhubarb and strawberry mousse
pink pepper sablé, strawberry sorbet
Wine list
Download the wine list
Mise à jour : 22 June 2021