Menu
Menu
A constantly evolving menu, adapting to the seasons and respecting the capacity of local producers.
First courses
-
21
Half-cooked salmon
barley, camelina, pickled beans -
22
Endive salad
pecan, foie gras, winter strawberry -
22
Beef carpaccio
Avonlea cheese, artichoke, crispy bread -
25
Fried Bluefin tuna belly
sauerkraut, honey, mint -
32
Charcuterie platter
sunchoke relish, croutons (For 2 people) -
23/46
Fresh oysters 6/12
Mignonette, green hot sauce, lemon
Main courses
-
38
Spaghetti alla chitarra
clams, oysters, bisque, garlic -
39
Guinea fowl brest
king oyster mushroom, Madeira supreme sauce -
40
Roasted lamb
La Beurrasse cheese ans lavender ravioli -
42
Duck magret
grilled squash, elderberry sauce -
44
Flounder fish
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
-
12
Gratin dauphinois
-
15
Celeriac kebab style
-
16
Seasonal vegetable mix
-
18
Sauteed mushrooms
Desserts
-
8/15
Cheese 30/60g
croutons, chutney -
15
Strawberry macaron
sweet clover ganache, rose ice cream -
15
Soft chocolate cake
ginger gel, chocolate sorbet -
15
Cheesecake
cardamom, blueberry
Wine list
Download the wine list
Mise à jour : 23 March 2023