Menu
Menu
A constantly evolving menu, adapting to the seasons and respecting the capacity of local producers.
First courses
-
12
Poultry pâté en croûte
onion and lingonberry compote -
12
Tomato cold soup
white fish labneh -
14
Cucumber
la Beurrasse cheese, marinated trout roe -
14
Baked Adoray cheese
croutons -
15
Halibut gravlax
rhubarb gel, dulse -
16
Sea snails au gratin
cherry bomb pepper purée, seaweed -
16
Nordic shrimps
radish, chili and garlic vinaigrette -
18
Fried scallops
guanciale, caesar sauce -
19
Beef tartare
quail eggs, crispy bread -
30
Charcuterie platter
-
18/36
Oysters (6/12)
mignonette, green tabasco
Main courses
-
24
Rabbit ballotine
bacon, mustard sauce -
26
Fettuccine
oyster mushrooms, Avonlea cheddarextra lobster, 15.
-
27
Guinea fowl breast
kohlrabi, thyme sauce -
30
Trout
mini kale, peach salsa -
32
Halibut
green purée, seaweed beurre blanc -
36
Lamb steak
coco bean purée, lavender sauce -
42
Lobster
white asparagus, hollandaise sauce -
45
Strip loin beef steak
pont-neuf potato fries, truffle sauce
Sides
-
16
Sauteed mushrooms
-
14
Roasted cerleriac, caramelized yogurt
-
12
Asparagus
-
11
Sugar snap peas
-
11
Zucchini and strawberries
-
10
Glazed vegetables
-
8
French fries
-
9
Green salad
Desserts
-
11
Dark chocolate torte
praline crémeux, mint sorbet -
11
Baba au rhum
blue honeysuckle berry compote, white cedar chantilly -
11
Millefeuille
fresh raspberries, raspberry sorbet -
11
Sweet clover and maple crème caramel with Jersey milk
-
11
Strawberry salad
green alder pepper crème anglaise, cucumber sorbet
Wine list
Download the wine list
Mise à jour : 19 July 2019