Le Figaro
Published March 09, 2024

Published March 09, 2024
Friday February 14th
Accord 5 glasses 10 cl - €85
Appetizer
Royal of foie gras and chanterelles, buckwheat chips
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Scallop terrine with Charon sauce
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Sea bass fillet a la plancha, glazed Drôme carrots and pesto tops, ginger mousseline
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Duck breast marinated with pink berries, beet pulp, cooked and raw radish, blackberry reduced juice
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Trilogy of local cheeses (extra €14)
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Rose espuma and Tahitian vanilla ice cream
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Blood orange declension, almond and Abbey honey crisp, mascarpone ice cream
Lunch and dinner, 3 courses - €41
3 glasses 10 cl - €33
Pickled beet with cider vinegar
Fresh goat's cheese mousse, almond tuile and watercress coulis
or
Organic perfect egg, new potato and Iberian chorizo, carbonara espuma
-
Roasted free-range chicken supreme, mini Ardéchoise caillette and chanterelles
or
Carnaroli risotto with butternut squash cream,
granola and roasted peanut oil
-
Trilogy of cheeses from the 'Chez Augustin' cheese dairy
Extra charge - €14
-
Lemon Entremet with fromage blanc, Tahina cookie and citrus gelato
or
Douceur de noisettes à la pomme, cider jelly, hazelnut shortbread
3 courses - 58 euros
Accord 3 glasses 10 cl - €33
Semi-cooked Arctic char
Artichoke heart, parsley coulis and trout egg
or
Paté en croûte from our Chef: morels and foie gras
-
Skrei fillet, semi-cooked langoustine and vegetable ravioli, langoustine emulsion à l'armoricaine
Armorican style
or
Sautéed sweetbread heart, shallot confit in red wine and roasted celery
(black melanosporum truffle supplement +5 €)
-
Trilogy of cheeses from the 'Chez Augustin' cheese dairy
Extra charge - €14
-
Dessert à la carte
6 courses - 78 euros
Accord 3 glasses 10 cl - €33
Accord 4 glasses 10 cl - € 44
Semi-cooked Arctic char, artichoke hearts, parsley coulis and trout egg
-
Paté en croûte from our Chef: morels and foie gras
-
Skrei fillet
Semi-cooked langoustine, vegetable raviole, Armorican-style langoustine emulsion
-
Sweetbread heart cooked in a sauté pan
Shallot confit in red wine and roasted celery, black melanosporum truffle
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Lemon and fromage blanc entremet
Tahina cookie and tangy citrus gel
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64% dark chocolate ganache
Moelleux with pistachio, fleur de sel and blackberry sorbet
Dish - €17
2 courses - €24
Beet sweets and goat's cheese mousse
-
Main course :
Market catch with French fries or vegetables
or
Farm chicken supreme with French fries or vegetables
-
A scoop of 100% organic artisanal ice cream - €3.50
(vanilla, chocolate, strawberry, hazelnut, lemon)
Children up to age 12
Semi-cooked Arctic char with artichoke heart, parsley coulis and trout egg
18€
Organic egg parfait New potatoes and Iberian chorizo, carbonara espuma
16€
Beet marinated in cider vinegar Fresh goat's cheese mousse, almond tuile and watercress coulis
16€
Paté en croûte from our Chef: morels and foie gras
19€
Half-cooked langoustine skrei filet with vegetable ravioli and Armorican-style langoustine emulsion
34€
Breast of free-range chicken stuffed with chanterelles Mini Ardéchoise quail with parsnip mousseline, reduced jus
31€
Carnaroli Risotto with butternut squash cream Granola and roasted peanut oil
25€
Sweetbread heart sautéed Shallot confit in red wine and roasted celery (supplement +5 € black melanosporum truffle)
38€
Cheeses at their peak
14€
Lemon and cottage cheese entremet Tahina cookie and citrus gelato
12€
Hazelnut and apple sweetness Cider jelly, hazelnut shortbread
12€
64% dark chocolate ganache Moelleux with pistachio, fleur de sel and blackberry sorbet
14€
Lunch from Tuesday, February 11 to 14, 2025
2 courses €25, 3 courses €29
Accord 3 glasses 10 cl - €33
Marinated salmon, goat's cheese financier and dill cream
or
Cream of broccoli soup with arugula pesto and parmesan crumble
-
Hake fillet, leek fondu, baby spinach and beurre blanc
or
Roast rack of piglet, polenta and pakchoi, reduced jus
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Pear and Tahitian Vanilla Entremet
or
Weiss dark chocolate tartlet
Lunch and dinner, 2 courses - 36 euros, 3 courses - 41 euros
3 glasses 10 cl - €33
Beet marinated in cider vinegar
Fresh goat's cheese mousse, almond tuile and watercress coulis
or
Organic perfect egg, new potato and Iberian chorizo,
carbonara espuma
-
Breast of roast free-range chicken, Ardèche mini-caillette and chanterelles
or
Carnaroli Risotto with butternut squash cream,
granola and roasted peanut oil
-
Trilogy of cheeses from the 'Chez Augustin' cheese dairy
Supplement - €14
-
Lemon and fromage blanc entremet, Tahina cookie and tangy citrus gel
or
Hazelnut and apple sweetness, cider jelly, hazelnut shortbread
Dish - €17
2 courses - €24
Beet sweets and goat's cheese mousse
-
Main course :
Market catch with French fries or vegetables
or
Farm chicken supreme with French fries or vegetables
-
A scoop of 100% organic artisanal ice cream - €3.50
(vanilla, chocolate, strawberry, hazelnut, lemon)
Children up to age 12
Come and discover our sumptuous menu and share an unforgettable moment at Restaurant l'Artichaut!
Mini artichoke and salmon tartlet
Cromesquis of Burgundy snail
Potato and trout egg soufflé
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Oyster poached in white wine, Jerusalem artichoke mousseline, buckwheat tuile,
iodized white wine emulsion
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Duck foie gras marbled with cognac, quince and hibiscus coulis
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Steamed fillet of sea bass, caviar, shellfish marinière
(knife, mussel and shellfish), fennel,
champagne emulsion
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Roasted veal tenderloin, crispy sweetbreads, parsnips and black melanosporum truffle
Orange soufflé
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Sweet chestnut and pear confit
and light mousse, hazelnut cookie
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Mignardise
Abbey Honey Financier