Starters

Deer carpaccio marinated with citrus zest
86.00

« Gillardeau » oysters and seasonings

Norway sea scallops tartar in sea water jelly
88.00

topped with ossetra caviar

Seared force-fed duck liver « foie gras »
82.00

quince chutney with sherry vinegar

Smoke salmon filled with shredded edible crab
86.00

chickpeas cream, seaweed butter toast

Warm pie of mallard duck, duck liver, ceps
72.00

Spinach and walnuts

 

Fishes & Shellfishes

Crispy Scottish langoustines, sweet-sour pineapple puree
88.00

ceps, muscat grapes and green curry sauce

Quiberon young turbot baked with salted butter, razor shell clam filled
92.00

with seashells in grilled onions emulsion

(min 2 pers / p. pers)

Sliced and grilled line-caught sea bass
92.00

sauteed Brittany abalone with lemon and ossetra caviar

Thick slice of Quiberon pollack marinated with cuttlefish ink
84.00

green apple, celery and cardamom sauce

Tortellini of Brittany lobster with salsifies
120.00

and white Alba truffle

 

Meat & Poultry

Bresse chicken spit-roasted, zita and wild mushrooms
96.00

stir-fried vegetables with oxalis

(min 2 pers / p. pers)

Crispy calf sweetbread with cauliflower cream
78.00

and liquorice sauce

Jussy’s farm porc braised with corn, parmesan crisp and polenta bramata
96.00

with white Alba truffle

Roast breast of grouse, braised leg ravioli, plum chutney
82.00

eggplant caviar in giblets cream

Roast saddle of roe deer with violine pepper, pear poached with saffron
96.00

and potato noodles

(min 2 pers / p. pers)

Swiss alps beef, a pan-fried steak cut from the thickest part of the fillet
92.00

oxtail ravioli , ancient vegetables consommé flavoured with ginger

 

Fresh & Ripened Cheeses

Cured and fresh cheeses
45.00
 

Desserts on plate

« Lady Fingers » banana caramelized with rum, passion fruit gel
36.00

spéculoos and lime crumble, coconut milk sorbet

Blown sugar filled with lime mousse and kaffir lime cream
36.00

acidulated yellow Chartreuse ice cream

Honey meringue, chestnut cream, confit butternut squash
36.00

and hazelnut ice cream

Poached pear with jasmine, caramelized puff pastry
36.00

caramel cream, Williamine granita, vanilla and pralines yoghurt

« Eclair » choux pastry filled with chocolate topping
36.00

black walnut, coated with chocolate, served with coffee flavoured custard sauce