Menu
Menu
A constantly evolving menu, adapting to the seasons and respecting the capacity of local producers.
First courses
-
18
Tofu
cucumber, black garlic dressing, edamame -
21
Gratinés whelks
Clos des Roches cheese, tomatillo, fennel -
22
Endive salad
pecan, foie gras, winter strawberry -
22
Beef carpaccio
Avonlea cheese, artichoke, crispy bread -
25
Bluefin tuna belly
blood orange, Andalusian spice -
32
Charcuterie platter
sunchoke relish, croutons (For 2 people) -
23/46
Fresh oysters 6/12
Mignonette, green hot sauce, lemon
Main courses
-
37
Carnaroli risotto
squid ink, nordic shrimps, pine nuts -
39
Guinea fowl roll
bacon, kale, cardamom sauce -
40
Braised lamb
root vegetables chips, feta cheese, zaatar -
42
Duck magret
confied red cabbage, sour cherry -
44
Monkfish
braised fennel, marigold sabayon -
48
Dry aged beef striploin
pomme boulangère, sweet pepper sauce
...your choice of sides to share
-
9
French fries
-
12
Green salad
-
15
Celeriac kebab style
-
16
Seasonal vegetable mix
-
17
Brussels sprout
apple puree, parmesan -
18
Sauteed mushrooms
Desserts
-
8/15
Cheese 30/60g
croutons, chutney -
15
Île flottante
popcorn, caramel -
15
Soft chocolate cake
ginger gel, chocolate sorbet -
15
Briochée french toast
bread mousse, lemon-lime gel
Wine list
Download the wine list
Mise à jour : 26 January 2023