A TRADITIONAL AND CREATIVE MENU
The choice of excellent ingredients is a priority, even an obsession, they come from the best French and even European soils. In the same way, food and wine go hand in hand: they merge, clash and respond to each other through a selection of wines
specially designed to exalt the dishes and your moments spent at our table..
Here are the food and wine lists which are regularly updated according to the season, they vary according to the chef’s inspirations and also according to the arrivals.
MENU
3-course menu €59
4-course menu €75
Choix à la carte
To start 17 euros
Pancetta-style veal breast confit, croutons, dandelions and garlic vinaigrette
Spinach velouté served cold, smoked haddock fillet in gravelax, candied egg yolk and sesame oil
Pâté en croûte of guinea fowl, poultry and livers, mustard pickles and pear chutney with vin jaune
Heart of red tuna in a ravioli style, tuna tartar, vegetables and lemon oil
Mille-feuille of duxelle and raw brown mushrooms, torchon-cooked foie gras and crispy tuile
Main Course 31 euros
Court-bouillon poached skate wing in bread crust, peppered artichoke barigoule, Breton artichoke cream, creamy fumet and parsley oil
Back of Faroese salmon confit in olive oil, barley pearls, spring vegetables and bread tuile in olive oil
Stuffed quail cooked at low temperature, pan-fried liver escalope, pressed potatoes, spring onions, guanciale and juice
Beef cheek confit in red wine, local oyster mushrooms, glazed peas, grelots onions and beef juice
Pressed leg of free-range chicken, green asparagus and spinach, mushroom and vin jaune juice
Desserts 15 Euros
Cocoa nib biscuit, Tahitian blue vanilla and tonka ganache, milk mousse tuile and tonka bean ice cream
Pineapple compote, marshmallow and pineapple roll, lime ganache, sweet pastry and pineapple sorbet with Timut pepper
Apple tatin, granny and green chartreuse sorbet
Avocado and mango tartare, vanilla guacamole, mango lemon gel, light cream, tuile and vanilla ice cream
Crunchy vanilla Saint-Honoré-style Choux pastry, salted butter caramel, peanut ganache and caramel ice cream
Selection of cheeses from La Crèmerie du Marché, Pascal Colas €15
Cancoillotte emulsion with wild garlic, croutons and young apples
