Starters

Cold shredded Breton lobster
88.00

cauliflower, ossetra caviar and the La Mancha saffron wafer

Seared duck liver « foie gras », green pea puree
82.00

caramelized onions with passion fruits coulis

Steamed duck egg, sour cream, ossetra caviar
92.00

sea urchin, toasted fingers bread with seaweed butter

Stuffed morels, chicken oysters
86.00

sauteed frogs legs with pink garlic and spinach coulis

Swiss beef marinated with hazerlnut oil, green asparagus
78.00

crumble style mustard, duck liver « foie gras » and stew jelly

 

Fishes & Shellfishes

Arcachon bay brill baked in the oven
84.00

spring vegetables and baby squid nage

(min 2 pers / p. pers)

Back of Skrei cod lightly cooked, watercress coulis
84.00

and gravy with shallots

Glazed line–caught sea bass, braised fennel
86.00

with lemon pepper and verbena emulsion

Grilled half Breton lobster, fricassee of morels flavoured with savory and « vin jaune »
98.00

(white wine made in the Jura region matured in a barrel under a film of yeast)

Roasted Norwegian scallops
86.00

roe custard with lovage and lemon

 

Meat & Poultry

Braised beef cheek with duck liver, swiss chard, bone marrow
78.00

thin parmesan biscuit in Banyuls vinegar sauce

Bresse chicken spit-roasted, pan-fried broad beans, purple artichoke
110.00

and chanterelles juic

(min 2 pers / p. pers)

Deux Sèvres pigeon poached in a bladder served with, stewed green peas
92.00

streacky bacon, sucrine lettuce and candied lemon

Different cuts and cooking methods of Limousin lamb
88.00

carrots with citrus in Tarragon sauce

Swiss Alpas veal, a roasted steak cut from the thickest part of the fillet
92.00

braised asparagus and morels with herbs butter and yellow wine flavoued cream

 

Fresh & Ripened Cheeses

Cured and fresh cheeses
45.00
 

Desserts on plate

Blown sugar filled with campari and orange mousse
36.00

cinnamon meringue

Carrot tart, walnuts biscuit, honey jelly
36.00

roasted pumpkin seeds, jasmine ice cream

Creamy and caramelized banana, tonka bean namelaka
36.00

pecan nuts, exotic fruit sorbet

Refreshing pineapple with coriander and lime, rum baba
36.00

vanilla emulsion, coconut granita

Shortbread, creamy chocolat cake
36.00

cocoa nibs ice cream and coffee jelly