Menu
Menu
A constantly evolving menu, adapting to the seasons and respecting the capacity of local producers.
First courses
-
18
Crispy homemade tofu
black garlic, shishito, greens -
28
Bluefin tuna tartare
asian dressing, plum purée -
22
Beef tartare
red wine vinaigrette, egg yolk, croutons -
32
Charcuterie platter
onion and elderberry compote, croutons -
23/46
Oysters (6/12)
mignonette, lemon, green tabasco -
21
Nordic shrimp with garlic
rösti, fresh cream with horseadish, corn -
22
Confied trout
new potatoes, tatsoi, bellpepper purée -
19
Honeynut squash
hazelnut mousse, cherry bomb pepper
Main courses
-
37
Carbonara pappardelle
lobster bisque and its coral -
38
Guinea fowl
three ways, baby leek -
40
Braised lamb
swiss chard, rosmary sauce -
42
Duck magret
sour cherry purée, Brandy sauce -
46
Bluefin tuna loin
burn eggplant, scarlett bee balm dashi -
48
Dry aged beef striploin
sauted gnocchi, bearnaise sauce
Sides
-
9
French fries
-
12
Green salad
-
18
Sauted mushrooms
-
15
Sauted beans mix with smoked butter
-
16
Seasonal vegetable mix
-
15
Zucchini
strawberry, vinegar, tomato jam -
15
Céleri-rave
façon kebab
Desserts
-
15
Rice pudding
caramel sauce, blueberry sorbet -
15
Poached peaches with lemongrass
almonds croustade, brown butter crémeux -
15
Bavarian cream artichoke and tomato
hazelnut ice cream -
15
Layered chocolate dessert
bell pepper gel, marigold crémeux -
8 / 15
Cheese
30 / 60g Daily selection
Wine list
Download the wine list
Mise à jour : 20 August 2022