Starters

Braised celeriac and leek, breaded and deep-fried egg
88.00

clear beef broth with white truffle from Alba

Filo pastry filled with shredded king crab
86.00

grapefruit jelly, avocado mousse, citrus dressing and seaweed butter toast

Royal style hare pie, salsifies, turnip-rooted chervil
72.00

cooking juice with shives and shallot

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
94.00

with white truffle from Alba and lobster shell emulsion

Whole 160.-

Gilthead bream baked whole, razor shell filled with seafood
84.00

in saffron sauce

(min 2 pers / p. pers)

Grilled scallops, coral sponge, sauteed wild mushrooms
86.00

in mild curry sauce

Long thin slices of john dory glazed with teriaki
84.00

green beans with streaky bacon and Lautrec pink garlic emulsion

Roasted monkfish filets, braised spinach
82.00

coconut and Espelette pepper scented with lime

 

Meat & Poultry

Deep-fried calf sweetbread
88.00

cauliflower cream and gravy with liquorice

Roasted breast of Scottish grouse, fig chutney, eggplant caviar
94.00

cream of giblets and braised leg ravioli

Roasted saddle of roe deer with penja white pepper
96.00

pear poached in saffron, potato gnocchi with lemon and nigella seeds

(min 2 pers / p. pers)

Spit-roasted bresse chicken, wild muhsroom cake
92.00

stewed chicory with citrus

(min 2 pers / p. pers)

Swiss Alps Pan-fried filet of beef, braised beef chuck ravioli
90.00

root vegetables consommé with ginger

 

Fresh & Ripened Cheeses

Cured and fresh cheeses
45.00
 

Desserts on plate

Caramelized puff pastry, warm plums, hazelnut praline
36.00

vanilla and Châteauvieux organic honey emulsion, mirabelle sorbet

Chocolate opera cake, coffee mousse
36.00

blown sugar and orange sorbet

Meringue with mango ans chestnut
36.00

exotic fruits sorbet

Pear poached with Madras curry, crunchy pecan nut, choux pastry filled with praline
36.00

and sorbet of «Vin Jaune», yellow wine matured in a barrel under a film of yeast

« Pavlova » meringue with fig, « Gamaret » fortified wine chutney
36.00

blackcurrant and tasmanian pepper sorbet