Starters

Cold «Bouillabaisse » fish stew with saffron and Norwegian king crab
86.00

rice crackers and rouille spread on toast

Pastry turnover filled with black truffle and force-fed duck liver
130.00

parsley root, lamb’s lettuce and meat juice with chive and schallot

Sauteed frog legs, garden snail lasagna
86.00

and cream of mushroom with pink garlic

Seared duck liver « foie gras », mango and green olives chutney
82.00

kaffir lime leaves and passion fruit vinegar

Tartar of langoustine from Loctudy marinated with seasonings
110.00

iberian pork jelly and ossetra caviar

 

Fishes & Shellfishes

Breton lobster « cooked à la plancha » on a griddle, carnaroli risotto
86.00

with black truffle and lobster shell emulsion

Whole 140.-

Grilled hand-diving scallops, braised endives with citrus
86.00

and star anise emulsion

Roasted monkfish filets, braised spinach
82.00

coconut and Espelette pepper scented with lime

Stuffed and rolled sole filet with bone marrow, cardoon in schallot
84.00

and red Phu Quoc pepper gravy

Whole gilthead bream baked in the oven, razor shell filled with seafood
84.00

mussel cooking juice with carrot and ginger

(min 2 pers / p. pers)

 

Meat & Poultry

Bresse chicken «half-mourning», pierced with black truffle and spit-roasted
150.00

cardoon gratin with black truffle sauce

(min 2 pers / p. pers)

Deux Sèvres breast of pigeon stuffed with force-fed duck liver
94.00

roasted legs and cream of Jérusalem artichoke, giblets spread on toast

Jussy pork chop and belly, caramelized apple
96.00

celeriac and endive braised with honney and lemon

Pan-fried calf sweetbread, cream of cauliflower with vanilla
96.00

and cooking juice flavoured with green chartreuse

Swiss Alps pan-fried filet of beef, braised beef chuck tortellini
90.00

root vegetables consommé with ginger

 

Fresh & Ripened Cheeses

Cured and fresh cheeses
45.00
 

Desserts on plate

Blown sugar filled with lime mousse and makrut lime cream
36.00

tangy green Chartreuse ice crean

Hot pineapple souffle, raisins marinated with rum
36.00

piña colada sorbet

Meringue with mango ans chestnut
36.00

exotic fruits sorbet

«Arlette» caramelized puff pastry, warm apple
36.00

caramel emulsion flavoured with dried cinnamon buds, pear granita

«Saint-Honoré» choux pastry filled with chocolate and tonka bean
36.00

whipped crea, mandarin sorbet