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 79€
Choix à la carte
To start 17 euros
Pressed foie gras, pork knuckle, duck gizzards, pickles and salad
Egg cooked at 64 degrees, creamy seasoned vegetables, sliced bread and salsify crisps
Marinated trout gravelax with herbs and pink berries, spinach bavarois and granny apple
Marrow bone au gratin, beef flank steak tartare, condiments and crispy toast
Creamy Cévennes onions, pan-fried foie gras, fried onions and veal jus
Main Course 31 euros
Snacked French scallops, mushrooms, celery and onion compote, cep emulsion
Fillet of pollock poached in saffron, saffron potatoes, fennel, spinach and creamy fumet
Lamb shoulder confit, bulgur with winter vegetables and reduced lamb jus
Rolled loin of veal with Colonnata bacon cooked at low temperature, beetroot sauce and veal jus with beetroot
Melt-in-the-mouth pork belly, braised endives, white ham cromesquis with truffles and pork jus
Desserts 15 Euros
Lemon cream, orange blossom biscuit, lemon and parsley gel, lemon caviar and lemon sorbet
Dulcey and vanilla mille-feuilles, salted butter caramel, hazelnut and puff pastry ice cream
Hot chocolate, cocoa crumble, Tahitian blue vanilla ice cream and cocoa tuile
Almond ganache, biscuit, grapefruit gel and powder, almond milk ice cream
Chocolate struzzel, intense vanilla and chocolate, chestnut ice cream and cocoa nib tuile
Selection of cheeses from La Crèmerie du Marché, Pascal Colas €15
Brillat-Savarin emulsion, Burgundy truffle, hazelnuts and bread tuile
