Starters

Carpaccio ans shredded dublin bay prawn with sour cream
92.00

ossetra caviar and melon soup flavoured with vodka

Seared duck liver « foie gras », cherry jam with balsamic vinegar
82.00

and grilled almonds

Squids filled with spinach
74.00

and wild mushrooms in lemon verbena emulsion

Tomatoes delight, mozzarella mousse
72.00

bread crust and basil sorbet

Veal tataki marinated with smoked olive oil
78.00

light anchovy cream, deep-fried capers and candied lemon

 

Fishes & Shellfishes

Medaillons of Breton lobster, artichoke, chanterelles
84.00

grilled hazelnuts and tarragon sauce

Pan-fried filets of red mullet, fritters of stuffed zucchini flower
88.00

in lovage sauce

Poached noble crayfish, almond custard and soup flavoured
86.00

with timut pepper

Roscoff wild turbot, braised and glazed with sweet pepper coulis
84.00

bones and grey shallot sauce

Sole meunière, broad beans and squid
86.00

with la Mancha saffron sauce

(min 2 pers / p. pers)

 

Meat & Poultry

Deux-Sèvres pigeon poached in a blader, stewed corn and scallion
92.00

herb gravy                           

Different cuts and cooking methods of Linousin lamb, zucchini cream
88.00

with curry and tomato with basil

Dombes duck breast, «Mieral selection», eggplant caviar
84.00

red onion and sweet and sour cherry sauce

Knuckle of veal, braised and spit-roasted, broad beans
82.00

green peas with savory in chanterelles cream                 

(min 2 pers / p. pers)

Pan-fried calf sweetbread, rhubarb jam, green tomato, black pepper
78.00

and amber beer jus

 

Fresh & Ripened Cheeses

Cured and fresh cheeses
45.00
 

Desserts on plate

Cherries poached with elderberry, emulsion and crunchy white chocolate
36.00

almond biscuit, coulis and sour cherry sorbet

Choux pastry, raspberry mousseline and jam
36.00

Sicilian pistacchio ice cream

Pavlova with rhubarb, diced strawberries
36.00

and sorbet scented with hibiscus

Shortbread of semi-cooked chocolate, whipped cream
36.00

with mint, chartreuse gel, Gruyère double cream sorbet

Tart ans sorbet of green apple with fennel, lemon balm
36.00

and Madagascar vanilla emulsion