3 courses - 39 euros
Accord 3 glasses 10 cl - âŹ33
Butternuts in velouté
Serac mousse, roasted hazelnuts and bread tuiles
-
Roasted celery, chanterelles, buckwheat cream with winter Beaufort cheese
Stuffed cabbage, roasted celery, chanterelles, buckwheat cream with winter Beaufort cheese
or
Duck fillet
Beet pulp, warmed fresh fig, chard and its juice
Extra charge - âŹ2
-
Vanilla and Citrus
Vanilla ganache, lemon cream, crumble, grapefruit gel and sorbet,
burnt citrus
3 courses - 55 euros
Accord 3 glasses 10 cl - ⏠35
Grilled octopus tentacles
Creamy lemon avocado, puffed chickpeas, pomegranate and nasturtium
or
Pùté croute
Calf sweetbread, black pudding, pistachios and frisée salad
-
Lottes nacrée
Bouchot mussels, old-fashioned mustard, carrot tops and cabbage
romanesco
or
Duck fillet
Beet pulp, warmed fresh fig, chard and its juice
-
Chocolate Hazelnut
Cocoa cookie, hazelnut crumble, hazelnut mousse, chocolate ice cream
or
Roasted fig and fresh goat's cheese
Fig jelly with honey, fresh goat's cheese mousse, fig and cookie ice cream, coulis
6 courses - 78 euros
Accord 4 glasses 10 cl - ⏠44
Accord 5 glasses 10 cl - âŹ55
Embark on a gastronomic journey with our 6-course tasting menu, where our chef's creativity takes center stage.
Our Appetizers / 2 Starters / 2 Main Courses / 2 Desserts
Served every evening - Last order taken at 8:30 p.m.
A single menu for the whole table
Main course: 17 euros - 2 courses: 24 euros
Butternuts in velouté
Serac mousse, roasted hazelnuts and bread tuiles
-
Salmon fillet with French fries or vegetables
or
Farm chicken supreme with French fries or vegetables
dessert :
Artisanal and organic ice cream scoop 3.50 euros
Children up to age 12
Grilled octopus tentacles, creamy lemon avocado, puffed chickpeas, pomegranate and nasturtium
19âŹ
Butternut velouté, serac mousse, roasted hazelnuts and bread tuiles
16âŹ
Pùté croute, sweetbreads, black pudding, pistachios and frisée salad
19âŹ
Cod ceviche with lemon, ginger, Thai basil and Espelette pepper
21âŹ
Lottes nacrée, bouchot mussels, old-fashioned mustard, carrot tops and romanesco cabbage
32âŹ
Filet of duckling, beet pulp, warmed fresh fig, chard, and its juice
28âŹ
Stuffed cabbage, roasted celery, chanterelles, buckwheat cream with winter Beaufort cheese
26âŹ
Half blue lobster in trilogy, elbows in tartlet, claw in tempura and tail, parsley sauce, parsnip mousseline and chips, tuberous chervil
38âŹ
Hazelnut chocolate, Cocoa cookie, Chocolate jelly and ice cream, Hazelnut mousse
14âŹ
Vanilla and Citrus, Vanilla Ganache, Lemon Cream Crumble, Grapefruit Gel and Sorbet
12âŹ
Roasted fig and fresh goat's cheese, fig jelly with honey, fresh goat's cheese mousse, fig and cookie ice cream, coulis
12âŹ
Lunch from Tuesday 24 to Friday 27 July
2 courses âŹ25, 3 courses âŹ29
Medium-cooked mackerel fillet, artichoke mousseline, lemon supreme, red onion pickles.
or
Cream of carrot soup, roasted hazelnut, raw ham shavings, bread croutons .
-
Low-cooked beef chuck, pan-fried shitake, crispy polenta, reduced juices.
or
Fillet of pollack, vegetable jardiniĂšre, broccoli pulp, sweet spice fumet nage.
-
Strawberry-basil entremet, basil ganache, strawberry jelly, meringues and strawberry-basil sorbet.
or
Dessert Coffee, almond cookie, coffee cream, coffee ice cream, bailey's mousse and cocoa nib tuile.
for lunch and dinner, 3 courses - 39 euros
Accord 3 glasses 10 cl - âŹ33
Butternuts in velouté
Serac mousse, roasted hazelnuts and bread tuiles
-
Stuffed cabbage
Roasted celery, chanterelles, buckwheat cream with winter Beaufort cheese
or
Duck fillet
Beet pulp, warmed fresh fig, chard and its juice
Supplement - âŹ4
-
Vanilla and Citrus
Vanilla ganache, lemon cream, crumble, grapefruit gel and sorbet,
burnt citrus
Zucchini en fleur, stuffed with serac, herb saladine, tomato coulis Ă la pizzaĂŻola.
17âŹ
Sea bass carpaccio, peaches with lemon thyme, marinated chanterelles, green pepper emulsion.
21âŹ
Veal sweetbreads fricassee, crayfish, artichokes, broad beans and peas, Nantua tarragon sauce.
25âŹ
Terrine of duck foie gras, marinated in Chartreuse, rhubarb chutney and mustard strawberries.
29âŹ
Risotto with beet, pink berries, black garlic and creamy Auvergne blue cheese.
27âŹ
Whole blue lobster from Brittany, half-cooked with its coral, artichoke barigoule style, ravigote sauce.
59âŹ
Label rouge Scottish salmon, grilled with combawa rillette, Provençal-style Nice zucchinis, sorrel sauce.
32âŹ
Duck breast, Roast savory, colored chard, panisse, Morello cherries in Madeira.
37âŹ
Hazelnut chocolate, Cocoa cookie, Chocolate jelly and ice cream, Hazelnut mousse
14âŹ
Vanilla and Citrus, Vanilla Ganache, Lemon Cream Crumble, Grapefruit Gel and Sorbet
12âŹ
Strawberry Basil, Basil Ganache, Meringue, Strawberry Jelly Tartar and Strawberry Basil Sorbet
12âŹ