À la carte menu

 

Starters

Filo pastry filled with Colovrex bison and herbs tartar,
78.00

stew jelly, horseradish and cream of Créances carrots with citrus

Perigord black truffle and duck foie gras pie,
130.00

tuberous-rooted chervil, corn salad, meat juice

Poached duck egg, new zealand spinach,
82.00

Galician sea urchin emulsion, Ossetra caviar

Seared duck Foie gras « flower of salt »,
82.00

 apple balsamic vinegar and Granny Smith appelsauce with saffron

Snacked langoustine tails, ravioli filled with the claw,
86.00

soup with condiments and chilli pepper

 

Fishes & Shellfishes

Breton lobster, marinated with lemon thyme and grilled
160.00

rice cake, «Armorica» American sauce

900 g to 1 kg the piece

(half lobster  84.-)

Line-caught sea bass baked in spices and salt crust
90.00

braised chicories,  whelks, queen scallops, fish stock with clementine       

(min 2 pers / price per pers)                  

Norwegian great scallops pan-fried with green apple
82.00

celery flavoured with cardamom    

Slice of cod pan-fried with spices, steamed leeks
82.00

Poget oysters n°3, Champagne emulsion

 

Meat & Poultry

Half-mourning «with black truffle under the skin» Bresse chicken
140.00

spit-roasted, gratinated cardoon, roasted legs with potato muslin and black truffle     

Jussy pork, roasted chop, braised belly, black pudding
84.00

apple samosa salsifies with meat juice

Pan-fried and crispy calf sweetbread, cauliflower and lemon cream
86.00

cooking juice scented with green chartreuse

Swiss Alps beef tenderloin, braised knuckle
90.00

duck foie gras lasagna, chuck steak consommé with vegetables and ginger

 

Fresh & Ripened Cheeses

Cured and fresh cheeses
45.00
 

Desserts on plate

Beaten white duck egg and vanilla cream
36.00

macadamia nut ice cream, citrus tartar with olive oil, lemon madeleine cake

Caramelised pineapple, vanilla cream, stewed exotic fruit
36.00

mango gel and yoghurt sorbet

Choux pastry and mucilage pulp sorbet
36.00

cocoa nibs biscuit, sambirano chocolate mousse

Hot dark chocolate souffle, pure Venezuelan chocolate sauce
36.00

cocoa nibs ice cream

« Fleur de cazette » finely ground and roasted fresh hazelnut
36.00

meringue, roasted hazelnut emulsion, white cheese ice cream