Elle Magazine

Published on 14 March 2022

Our bistronomic restaurant l'Artichaut, cited among the best food plans of spring by Elle magazine!
A locavore table and a Chef who proposes creative recipes sublimating the local products in short circuit...
Spring products are coming, so don't wait any longer to come and discover the new dishes on the menu!

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Menu l'Artichaut

La Découverte

3 courses - 39 euros

Accord 3 glasses 10 cl - €33

 

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 - €2

-

Vanilla and Citrus
Vanilla ganache, lemon cream, crumble, grapefruit gel and sorbet,
burnt citrus

 

The Abbey

3 courses - 55 euros

Accord 3 glasses 10 cl - € 35

Grilled octopus tentacles
Creamy lemon avocado, puffed chickpeas, pomegranate and nasturtium

or

Pâté 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

 

 

L'Artichaut

6 courses - 78 euros

Accord 4 glasses 10 cl - € 44
Accord 5 glasses 10 cl - €55

 

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

 

Children's menu

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

Inputs

  • Grilled octopus tentacles, creamy lemon avocado, puffed chickpeas, pomegranate and nasturtium

    19€

  • Butternut velouté, serac mousse, roasted hazelnuts and bread tuiles

    16€

  • Pâté croute, sweetbreads, black pudding, pistachios and frisée salad

    19€

  • Cod ceviche with lemon, ginger, Thai basil and Espelette pepper

    21€

Dishes

  • Lottes nacrée, bouchot mussels, old-fashioned mustard, carrot tops and romanesco cabbage

    32€

  • Filet of duckling, beet pulp, warmed fresh fig, chard, and its juice

    28€

  • Stuffed cabbage, roasted celery, chanterelles, buckwheat cream with winter Beaufort cheese

    26€

  • Half blue lobster in trilogy, elbows in tartlet, claw in tempura and tail, parsley sauce, parsnip mousseline and chips, tuberous chervil

    38€

Desserts

  • Hazelnut chocolate, Cocoa cookie, Chocolate jelly and ice cream, Hazelnut mousse

    14€

  • Vanilla and Citrus, Vanilla Ganache, Lemon Cream Crumble, Grapefruit Gel and Sorbet

    12€

  • Roasted fig and fresh goat's cheese, fig jelly with honey, fresh goat's cheese mousse, fig and cookie ice cream, coulis

    12€

oLunch menus

Market Menu

At lunch from September 24 to 27

2 courses €25, 3 courses €29

Accord 3 glasses 10 cl - €33

Venison terrine with redcurrant gel, condiments and pickles 

or

Carrot soup with cumin, carrot chips and walnuts 

-

Skate wing, julienne vegetables, spinach shoot salad, lemongrass nage 

or

Chicken supreme in a supreme sauce with chanterelles and spelt

-

Poached pear, avocado cream with cocoa, chocolate crisp

or

Lemon meringue entremet, lemon gel, sweet pastry

 

Discovery Menu

Lunch and dinner, 3 courses - 39 euros

Accord 3 glasses 10 cl - €33

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 - €4

-

Vanilla and Citrus
Vanilla ganache, lemon cream, crumble, grapefruit gel and sorbet,
burnt citrus

Inputs

  • Zucchini en fleur, stuffed with serac, herb saladine, tomato coulis à la pizzaïola.

    17€

  • Sea bass carpaccio, peaches with lemon thyme, marinated chanterelles, green pepper emulsion.

    21€

  • Veal sweetbreads fricassee, crayfish, artichokes, broad beans and peas, Nantua tarragon sauce.

    25€

  • Terrine of duck foie gras, marinated in Chartreuse, rhubarb chutney and mustard strawberries.

    29€

Dishes

  • Risotto with beet, pink berries, black garlic and creamy Auvergne blue cheese.

    27€

  • Whole blue lobster from Brittany, half-cooked with its coral, artichoke barigoule style, ravigote sauce.

    59€

  • Label rouge Scottish salmon, grilled with combawa rillette, Provençal-style Nice zucchinis, sorrel sauce.

    32€

  • Duck breast, Roast savory, colored chard, panisse, Morello cherries in Madeira.

    37€

Desserts

  • Hazelnut chocolate, Cocoa cookie, Chocolate jelly and ice cream, Hazelnut mousse

    14€

  • Vanilla and Citrus, Vanilla Ganache, Lemon Cream Crumble, Grapefruit Gel and Sorbet

    12€

  • Strawberry Basil, Basil Ganache, Meringue, Strawberry Jelly Tartar and Strawberry Basil Sorbet

    12€