Served only for the lunch from Tuesday through Friday since 6 persons minimum and for the entire table.
Menu to be order two days before your booking.
|Seared force-fed duck liver «Foie Gras", banana and mango chutney with lime|
|Thick slice od cod fish roasted with spices, brandade and mussels, mushed potato|
|All chocolate, pistachio marshmallows, biscuit and pink praline ice cream|
|Leman true fera dumpling, white asparagus in "Vin Jaune" Jura white wine emulsion|
|«Faux-filet a cut of beef from the top of the sirloin, braised chuck and duck liver ravioli in shallot and Gamaret wine sauce, musched potato|
|«Blanc manger» with citrus, zest orange marmalade, grapefruit coulis and lemon sorbet|
|Chef appetizers |
|Sea bass tartar, crushed tomato, shellfish in ravigote sauce and seaweed butter toast|
|Roasted Deux Sèvres breast leg with chickpeas, semolina and cumin with dates chutney|
|chocolate Guanaja parfait, crunchy and creamy chocolate with liquorice ice cream|