

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