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
Appetizer, starter, main course, dessert 55€
Choix à la carte
To start 17 euros
Fine poultry ravioli, foie gras, roasted buckwheat and “vin jaune” sauce (3 euros extra)
Cream of cauliflower soup, shredded bottarga, cauliflower heads and hazelnuts
Pork terrine, poultry, mushrooms, mixed salad and crispy toast
Pressé of marinated foie gras and artichoke, pinot noir jelly, toasted brioche and condiments
(6 euros extra)
Fried egg, porcini cream, belotta ham, croutons and hazelnut oil
Main Course 31 euros
Snacked French scallops, spelt risotto, grilled guanciale and smoked emulsion
Low-temperature cooked cod, Jerusalem artichoke cream, roasted heirloom vegetables, quinoa and meat jus
Melt-in-the-mouth beef chuck, smoked brisket, bourguignon-style garnish and beef jus
Half pigeon served rosé, leg confit, pan-fried foie gras escalope, potato emulsion and salsify au jus (3 euros extra)
Heart of loin of veal served rosé, pan-fried chanterelles and butternut, cream of pumpkin and full-bodied jus
Les Desserts 14 Euros
Crunchy puffs, Manjari cream, mandarin basil caviar, mandarin gel and sorbet
Pomegranate poached quince, almond sponge cake, red fruit tuile and vanilla ice cream
Pavlova-style meringues, marrons glacés, blueberry gel and fromage blanc ice cream
Blanc-Manger Japanese pearl with coconut milk, passion fruit and mango sorbet
Cinnamon cake, vanilla siphon, kiwi, vanilla oil and kiwi sorbet
Selection of cheeses from La Crèmerie du Marché, Pascal Colas 14€
