À la carte menu

cauliflower, ossetra caviar and the La Mancha saffron wafer

caramelized onions with passion fruits coulis

sea urchin, toasted fingers bread with seaweed butter

sauteed frogs legs with pink garlic and spinach coulis

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

spring vegetables and baby squid nage

(min 2 pers / p. pers)

and gravy with shallots

with lemon pepper and verbena emulsion

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

roe custard with lovage and lemon

thin parmesan biscuit in Banyuls vinegar sauce

and chanterelles juic

(min 2 pers / p. pers)

streacky bacon, sucrine lettuce and candied lemon

carrots with citrus in Tarragon sauce

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

cinnamon meringue

roasted pumpkin seeds, jasmine ice cream

pecan nuts, exotic fruit sorbet

vanilla emulsion, coconut granita

cocoa nibs ice cream and coffee jelly