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