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 cooked at 64 degrees, smoked pork belly from Bulloz farm, Mont d’Or cream cheese and croutons
Parsnip and celery soup, Iberian ham, parsnip crisps and herb oil
Cold cauliflower cream, beetroot-marinated gravlax trout, trout eggs and cauliflower pickles
Liver and chicken leg terrine, tangy mushrooms, meat juice vinaigrette, young shoots and crispy toast
Porcini mushroom soup, Pata Negra ham, girolles, hazelnuts and small croutons
Main Course 31 euros
Fregola sarda risotto, mushroom duxelle, girolles, broccoli and girolle emulsion
Snacked scallops, pressed of celery and Granny Smith apple, roasted celery and creamy sauce, poultry juice
French wild boar fillet served pink, chestnut gnocchi, confit pumpkin and glazed chestnuts, strong juice (extra 4€)
Bulloz farm pork belly, confit parsnips, trumpets mushrooms, coated garlic clove and pork juice
Confit beef chuck, tender Breton artichoke, pan-fried foie gras escalope, artichoke crisps and beef juice
Desserts 15 Euros
Walnut parfait, praliné heart, vanilla crème brûlée, streusel, tuile, vanilla and walnut ice cream
Poached and caramelised pear, light lemon cream, cinnamon pear coulis, tuile and pear sorbet
Homemade dulcey ganache, calamanci coulis and veil, crispy sweet pastry, dulcey ice cream and lemon herb
Caramelised brown mushrooms, Bailey’s chocolate cream, cocoa crumble, mushroom and vanilla emulsion, morel caramel ice cream
Mille-feuille of candied quince, apple and quince coulis, creamy Tahitian Blue vanilla cream, crumble and Granny Smith apple sorbet
Selection of cheeses from La Crèmerie du Marché, Pascal Colas €15
Emulsion de cancoillotte au Macvin, noisettes torréfiées, croûtons et jeunes pousses
