Where to eat, stay and cruise in the "World Capital of Gastronomy"?

 

Burgundy snail fricassee, garlic pulp, parsley coulis

–

Beetroot parcels with cream cheese, yuzu gel, and herb pulp

–

Drôme pikeperch fillet, celeriac, carrots with tops, shimeji mushrooms, lovage juice

–

Iberian pork loin, Lyonnaise oyster mushrooms with wild garlic, broccolini, and reduced jus

–

Around pistachio, melt-in-the-mouth ganache, orange blossom fragrance

–

Strawberry and pea cookie, Tahitian vanilla cream, and pea sorbet

(One menu for the entire table)

(Served only in the evening until 9 p.m.)

 

Children's menu

Main course – €17
Two courses – €24

 

Beetroot parcels with cream cheese, yuzu gel, and herb pulp

-

Main courses:

Fish from the market with fries or vegetables

or

Free-range chicken with fries or vegetables

-

Dessert:

A scoop of 100% organic artisanal ice cream – $3.50

(Children up to 12 years old)

 

Inputs

• Toasted pike bread, lobster broth, trout eggs

  17€

• Veal and pork pâté en croûte with pistachios and pickles

  17€

• Burgundy snail fricassee, garlic pulp, parsley coulis

  16€

• Beetroot parcels with cream cheese, yuzu gel, and herb pulp

  15€

The dishes

• Crispy veal sweetbreads, fresh spinach leaves, baby potatoes, Chateaubriand sauce

  36€

• Drôme pikeperch fillet, celeriac, carrots with tops, shimeji mushrooms, lovage juice

  32€

• Iberian pork loin, Lyonnaise oyster mushrooms with wild garlic, broccolini, and reduced jus

  28€

• Roasted cauliflower, Sardinian fregola pasta, and Cévennes sweet onion soubise, vegetable jus with balsamic vinegar

  24€

Desserts

• Cheeses at their peak

  14€

• Strawberry and pea cookie, Tahitian vanilla cream, and pea sorbet

  12€

• Around pistachio, melt-in-the-mouth ganache, orange blossom fragrance

  12€

• Chocolate dessert, chocolate cream, and Sichuan pepper

  12€

DISCOVERY MENU

Lunch and dinner, 3 courses – €41
3 glasses of wine (10 cl) – €33

Burgundy snail fricassee, garlic pulp, parsley coulis
Or
Beet cups with cream cheese, yuzu gel, aromatic herb pulp

-

Iberian pork loin, Lyon-style oyster mushrooms with wild garlic, brocoletti, and a reduced sauce
Or
Roasted cauliflower, Sardinian fregola, and a sauce made with sweet Cévennes onions, served with a vegetable sauce dressed with balsamic vinegar

-

Cheese trilogy from the "Chez Augustin" cheese shop
Supplement – €14

-

Pistachio-based dessert with a smooth ganache and orange blossom flavor
Or
Chocolate dessert with a creamy chocolate filling and Sichuan pepper