Arthur Laeuffer built a family and hospitable world

Published March 09, 2024

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Dinner menus

TASTE . SHARE

Organic Mimosa Egg, sage oil and sage flowers – €12

Pâté croûte with veal sweetbreads, morel mushrooms, blood sausage, and roasted pistachios – €18

Trout Gravlax from the Isère region, beetroot condiment, tangy lime sour cream – €16

Eggplant Puree, apricots from the Rhône Valley summer mushrooms – €12

Falafels made with chickpeas, served with a tarragon-infused devil’s sauce – €12

Calf's head in tempura, with gribiche sauce – €14

Choice of casseroles:

Baby potatoes / salad / peas and carrots / lentil dahl – 5€

Platter Regional Cheese Trio - €18

Platter of regional cold cuts, homemade pickles – €18

CHEESES

Saint-Marcellin Aged, Grenoble walnuts, and fresh herbs – 9€

Farm-style faisselle, served with seasonal fruit compote – €6

DESSERTS

Ice Cream Cup cherry, verbena yogurt ice cream, and almond crumble – €10

Rhubarb tart, rhubarb and vanilla ice cream – €10

Frozen nougat, apricots, dried fruit, and rosemary – 10€

Dulcey Dessert, coffee ice cream – €12

Affogato : vanilla ice cream and espresso – €8

Lunch menus

Lunch Special

Dish of the Day – €19
Appetizer/Main Course or Main Course/Dessert – €26
Appetizer / Main Course / Dessert – €31

APPETIZERS

Asparagus tartlet with faisselle cheese, shallots, and tarragon
or
Eggplant press with Rhône Valley apricots and summer mushrooms

MAIN COURSES

Zander fillet with summer sauce vierge
or
Veal picanha with vin jaune sauce

Side dishes of your choice:
Baby potatoes / salad / peas and carrots / lentil dahl

CHEESE or DESSERT

Half a Saint-Marcellin cheese, Grenoble walnuts
or
Cherry ice cream sundae, verbena yogurt ice cream, and almond crumble
or
Rhubarb tart, rhubarb and vanilla ice cream