A TRADITIONAL AND CREATIVE MENU
The choice of excellent ingredients is a priority, even an obsession, they come from the best French and even European soils. In the same way, food and wine go hand in hand: they merge, clash and respond to each other through a selection of wines
specially designed to exalt the dishes and your moments spent at our table..
Here are the food and wine lists which are regularly updated according to the season, they vary according to the chef’s inspirations and also according to the arrivals.
MENU
3-course menu €59
4-course menu €75
Choix à la carte
To start 17 euros
Free-range egg meurette style, smoked pork belly from Bulloz farm, mushrooms, pearl onions, red wine sauce and croutons
Cream of spinach soup, Bonneveaux trout in gravlax, trout roe, crunchy vegetables, fresh goat’s cheese and young shoots
Cream of pumpkin soup, pan-fried butternut squash, chestnuts, pumpkin seeds and beef Cecina
Pressed foie gras with porto wine, duck breast, poached pear with spices, and pear compote
Winter vegetable salad, lamb’s lettuce shoots, Mimolette cheese and Barigoule vinaigrette
Main Course 31 euros
Fregola sarda risotto, red, yellow and Chioggia beetroot variations, red beetroot emulsion and mixed young shoots
Cod fillet cooked at 55 degrees, leeks, mushrooms and pearl onions blanquette style, creamy fish stock
Beef chuck in a pot-au-feu style stew, baby vegetables, beef consommé and pan-fried foie gras (supp 3euros)
Ballottine of poultry stuffed with morel mushrooms, candied salsify, yellow wine sauce and creamy polenta
Veal shank osso bucco style, pépinettes risotto, vegetables and reduced veal jus
Desserts 15 Euros
Jerusalem artichoke and almond cream, crispy almond biscuit, praline and Jerusalem artichoke and almond ice cream
Creamy rice pudding, salted butter caramel, puffed rice, vanilla ice cream and puffed rice
Candied kiwi, kiwi and fennel condiment, kiwi and vanilla espuma, tuile and kiwi and fennel sorbet
85% dark chocolate cream, moist brownie, coffee crisp, tonka ice cream and hot coffee mousse
Variations of clementine
Selection of cheeses from La Crèmerie du Marché, Pascal Colas €15
Cancoillotte emulsion with garlic, roasted hazelnuts, croutons and young shoots
