Menu
Starters
- King crab tempura, 24€
endives, vadouvan sauce
- Bluefin tuna tartare, 24€
lime, avocado, dressing with soy
- Duck liver crème brûlée, 25€
beetroot pickles
- Farming poached egg, 22€
smoked eel, cauliflower crumble
- Scallop's carpaccio, 24€
trout roe cream, chives, croutons
Main courses
- Dover sole fillets, 48€
spinach, broccoli, pine nuts, seaweed butter
- Veal sweetbread, 48€
butternut ravioli, radicchio, parsnip, port sauce
- Black angus beef ribeye, 45€
green beans with garlic, mushrooms, potatoes with truffel flavour
- Puff pastry, 24€
sweet onions, jerusalem artichokes, carrots, watercress emulsion
- Almond-crusted cod fillet, 38€
stewed leeks, shellfish jus
Desserts
- Chocolate shortbread, 12€
candied pineapple, vanilla ice cream
- Semi-cooked pistachio cake, 12€
mango and passion fruit sorbet
- Crusty almond cake, 12€
banana ice cream, orange coulis
- Citrus clearsoup, 12€
pineappel sorbet with Hibiscus flower, coconut espuma
- Refined cheese selection 14€
Lunch Menu 45€
Every day fresh market products
MENU DU CHEF 55€ pp
Starters
Bluefin tuna tartare, lime, avocado, dressing with soy
Or
Duck liver crème brûlée, beetroot pickles (+5€)
Mains
Black angus beef ribeye, green beans with garlic, mushrooms, potatoes with truffel flavour (+5€)
Or
Almond-crusted cod fillet, stewed leeks, shellfish jus
Desserts
Chocolate shortbread, candied pineapple, vanilla ice cream
Or
Crusty almond cake, banana ice cream, orange coulis