Starters

Drôme black truffle cooked whole in pastry with foie gras
150.00

served with chervil root in hazelnut oil

Escalope of roasted duck foie gras served
78.00

with quince chutney sherry vinegar

Mirror hen’s egg, sour cream with “Osetra” caviar and sea urchin tongues
92.00

served with bread strips and seaweed butter

Roumégous No. 3 poached oysters in jelly served with Granny Smith apple sauce
78.00

and vodka tonic

Tartare of line-caught sea bass served with candied ginger
82.00

sand carrot coulis and shellfish with herbs

 

Fishes & Shellfishes

Grilled blue half-lobster from the port of “Saint-Quay”
110.00

served with parsnip spaghetti with black truffles and shell jus

Pan-fried curly skate wing in chestnut flour served
76.00

with meat juice with candied fennel and "barigoule" artichokes

Sweet and sour Saint-Guénolé line-caught sea bass served with endives braised
86.00

with lemon pepper and an amber beer emulsion

Thick slice of Quiberon pollack marinated with cuttlefish ink
84.00

green apple, celery and cardamom sauce

Whole roast royal sea bream served with razor shells stuffed with small shellfish
88.00

and a passion fruit and champagne emulsion

(min 2 pers / p. pers)

 

Meat & Poultry

Beef tenderloin centre-cut and small stuffed oxtail from the “Molard” Swiss alpine pastures
92.00

served with vegetable broth and ginger

Crispy fried veal sweetbreads served
86.00

with cream of cauliflower with black truffles

Deux Sèvres pigeon supreme roasted in Jerusalem artichoke butter served
88.00

with stuffed and confit thighs, offal toast and black garlic jus

Miéral Bresse poultry, “half mourning” stuffed and whole roasted on the spit served
150.00

with cardoon and black truffle gratin

(min 2 pers / p. pers)

Saddle of roasted Scottish venison served with “purple” peppers, pear saffron
96.00

apple purée with elderberries and potato noodles

(min 2 pers / p. pers)

 

Fresh & Ripened Cheeses

Cured and fresh cheeses
45.00
 

Desserts on plate

Lemon soufflé served with lime mousse, kaffir lime cream
36.00

and tart green chartreuse ice cream

Meringue with mango and coconut mousse served
36.00

with a biscuit and banana and passion fruit sorbet

Mont Blanc served with honey and chestnut cream
36.00

candied butternut squash and hazelnut ice cream

Poached pear with rum served with chocolate mousseline and williamine coulis
36.00

a madeleine and Tahaa vanilla ice cream

Smoked chocolate mousse tart
36.00

served with a refreshing sage and citrus baba and mandarin sorbet