Starters

Brik pastry filled with shredded Norwegian king crab,
92.00

Granny Smith apple jelly, ossetra caviar

Fine echalion shallot tart,
86.00

sauteed frog legs and iberian ham

Jussy veal tartar and jelly, seashells ravigote with australian finger lime,
84.00

seaweed butter toast

Poached, breaded and deep-fried egg, asparagus
86.00

stuffed morels (yellow wine) and parsley coulis

Seared force-fed duck liver « foie gras », rhubarb chutney
82.00

caramel and pomegranate seeds

 

Fishes & Shellfishes

Breton lobster « cooked à la plancha » on a griddle, cream and sauteed artichoke heart,
130.00

strengthened shell juice, and bear garlic sauce

Half    86.-

Crispy filets of red mullet,
86.00

carrot and ginger emulsion

Marbled ans spiced back of Skrei cod,
82.00

tender fennel and lemon butter

Pointe du Raz wild abalones, «Crozets de savoie» flat square-shaped
88.00

pasta made of buckwheat, green asparagus and Nepalese timut pepper sauce

Whole john dory baked in the oven, seashells with tapioca,
82.00

carrot and ginger emulsion

(min 2 pers / p. pers) 

 

Meat & Poultry

Chop, filet and merguez of «Bourbonnais» lamb, semolina,
86.00

corinthian raisins with green curry juice

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

roasted legs, giblets spreaded on toast and cream of green pea with tarragon

Pan fried Swiss alps beef filet, shallot with « flower of salt »,
90.00

spring vegetables consommé with marrow

Young goat, boned, braised and roasted with
84.00

broad beans, sucrine lettuce, onion and Banyuls vinegar juice

«Baron» the saddle and the hind legs of rabbit spit-roasted
74.00

braised shoulder cannelloni with chanterelles ansd asparagus flavoured with savory

(min 2 pers / p. pers)

 

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

Panna cotta flavoured with vanilla,
36.00

jasmine baba, grapefruit and pink champagne sorbet

Pressed apple and celeriac, vanilla emulsion,
36.00

dried cinnamon buds fuff pastry and ice cream

Sugar shell filled with mint yoghurt, choux pastry with dulce de Leche (condensed milk)
36.00

kiwi jelly and goat milk ice cream

Whipped duck egg white, (meringue) zabaione and emulsion of coffee,
36.00

chips of cookies and sambirano chocolate ice cream