Market menu 96.00
Thursday, August 22nd 2019
This market menu is available only for lunch from Tuesday to Friday.
Would you like to taste a light and balanced meal seasonally.
Do you a timetable ? We can serve the meal in one hour. Please indicate this information to the headwaiter upon arrival.
Chef Appetizer
Crispy black tiger shrimp, sweet-sour as a chef appetizer
Starter
Slice of roasted pollack, coconut beans fricassée, caramelised onions and passion fruits
Main course
Roasted Limousin lamb chop, broccolis puré with lemon and fruity mustard, potato mousseline
Dessert
Panna cotta, jasmine baba, « Mara des Bois» strawberries and olive oil ice cream
Proposal A 96.00
Available only for lunch from Tuesday to Friday with a minimum of 6 persons and for the whole table.
To be order two days before the booking.
Chef Appetizer
Chef Appetizer
Starter
Tomatoes delight, grilled pine-nuts, mozzarella mousse, basil and lemon sorbet
Main course
Pan-fried filet of beef, braised chuck steak and ravioli, carrot honey and black pepper, potato puré
Dessert
Sambinaro chocolate fondant and pistachio biscuit, sauteed cherries with amaretto, mexican marigold ice cream
Mignardises
Mignardises et chocolats
Proposal B 96.00
Available only for lunch from Tuesday to Friday with a minimum of 6 persons and for the whole table.
To be order two days before the booking.
Chef Appetizer
Chef Appetizer
Starter
Seared force-fed duck liver « foie gras », rhubarb chutney and green tomatoes with tarragon, amber beer jus
Main course
Slice of roasted pollack, sorrel coulis and chanterelles with sesame, meat jus, mashed potatoes
Dessert
Blown sugar filled with lime mousse and makrut lime cream, tangy green Chartreuse ice crean
Mignardises
Mignardises et chocolats
Proposal C 96.00
Available only for lunch from Tuesday to Friday with a minimum of 6 persons and for the whole table.
To be order two days before the booking.
Chef Appetizer
Chef Appetizer
Starter
Steamed and marbled John Dory, activated carbon, braised eggplant and red wine sauce
Main course
Pan-fried calf sweetbread, rhubarb and green tomato jam, amber beer and tarragon sauce, potato puré
Dessert
Poached apricot, puff pastry with honey lemon and yoghurt ice cream
Mignardises
Mignardises et chocolats