Menu
Starters
- Gamberoni carpaccio, 24€
wasabi mayonnaise, green beans
- Sauteed duck liver, 22€
pears and walnuts, beet root
- Lobster in a light curry flavour broth, 26€
green vegetables, poultry emulsion with chervil
- Semi-cooked tuna fillet, 23€
mango, celery, tomatoes, chorizo
- Poached egg, potato pancake, 20€
fresh herb salad, winter truffle
Main courses
- Angus beef ribeye, 42€
preserved shallots, taragon, 'pommes fondantes' with smoked salt and rosemary
- Seabass fillet, 42€
fennal with saffron flavour, cougette, olive butter
- Ballottine of poultry stuffed with sweetbreads, 44€
wild mushrooms, Belgian endives
- Crusted brill fish fillet with bread, 40€
sweet potatoes, carrots, ginger
- Risotto with chanterelle, 24€
parmesan cheese emusion and chips
Desserts
- Puff pastry with chocolate, 12€
raspberry sorbet, coconut espuma
- Apple shortbread, 12€
caramel ice cream, orange coulis, fresh mint
- Gratin of Yellow plum with Maitrank, 12€
sesame biscuit
- Pannacotta with coffee flavour, 12€
pistachio ice cream
- Refined cheese selection 14€
Lunch Menu 42€
Every day fresh market products
MENU DU CHEF 50€ pp
Starters
Gamberoni carpaccio, wasabi mayonnaise, green beans (+5€)
Or
Sauteed duck liver, pears and walnuts, beet root
Mains
Ballottine of poultry stuffed with sweetbreads, wild mushrooms, Belgian endives
Or
Crusted brill fish fillet with bread, sweet potatoes, carrots, ginger
Desserts
Apple shortbread, caramel ice cream, orange coulis, fresh mint
Or
Gratin of Yellow plum with Maitrank, sesame biscuit