Gastro
- STARTERS
- Seared force-fed duck liver “foie gras” on stewed mango with passion fruit sauce 86.00
- Jellied oysters flavoured with vodka and lime 76.00
- Black truffle and duck liver turnover, artichokes heart in hazelnut dressing (prix selon arrivage)
- Filo pastry filled with lobster, avocado mousse on green apple jelly and seaweed butter toast 84.00
- Tartar and carpaccio of sea scallops, topped with caviar 88.00
- Fine tart of wild mushrooms and snails with sautéed frog legs and cress purée 84.00
- FISH AND SEAFOOD
- Braised sea bass with oyster, leeks, and caviar in lime and vodka sauce98.00
- Sauteed sea scallops and seaweed gnocchi in mussel and orange sauce92.00
- John Dory baked with olives and lemon, garnished with artichokes, mousseline and nut brown butter sauce (min 2 prs/ price per prs) 96.00
- Pan - fried filets of red mullet, razor shell clam filled with cockles, shrimps in thyme sauce 92.00
- Roasted Brittany lobster on acquarello risotto with sauteed squid And cuttlefish ink sauce Half 82.00128.00
- Pan fried guilt-head bream, razor schell clam filled With baby squid in sea urchin sauce
- MEAT AND POULTRY
- Bigorre pork chop roasted, served with baked apple stuffed with black pudding and ginger in onion and black pepper sauce 96.00
- Pan-fried veal sweetbreads, spinach raviolis in mushrooms and pine nut cream 92.00
- Cutlets and saddle of Limousin lamb roasted with sweet peas, lettuce in red curry sauce 98.00
- Filet of beef, cannelloni of braised ox-tail in shallot, red wine and bone marrow sauce 98.00
- Spit roasted bresse hen, scorzonera with whole mustard seeds, in garlic sauce (min 2 prs/ price per prs)110.00
- According to arrival : grouse, teal duck, wood pigeon, pheasant, widgeon duck, woodcock, snipe…
- CURED AND FRESH CHEESES
- Cured and fresh cheeses45.00
- DESSERTS
- Rum baba with gruyere cream, exotic fruit salad and passion fruit sorbet 42.00
- Crunchy sugar filled with lemon cream, hazelnut biscuit and morello cherry sorbet 42.00
- Meringue with pear, vanilla, light aniseed, mousse and honey ice cream44.00
- Hot and creamy chocolate cake topped with Tahaa vanilla ice cream 44.00
- Short crust and choux pastry filled with whipped cream, served with caramel ice cream 44.00
- Hot tangerine soufflé, caramelised pistachio, chocolate sauce flavoured with timur sauce 44.00