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
White asparagus served warm, grilled pork belly from Bulloz farm, mimosa eggs and croutons (extra 3 euros)
Cream of courgette soup with Fourme d’Ambert cheese, courgette salad and crispy quinoa
Cervelle de canut, raw and cooked spring vegetables, crispy focaccia
Veal, pork and sweetbreads pâté en croûte with morels and green asparagus, mixed young shoots
Aubergine cream, smoked eel, dried bonito, confit aubergines and roasted hazelnuts
Main Course 31 euros
Sardinian fregola risotto, a variation of spring vegetables, creamed spinach and young shoots
Poached hake fillet, spiced aubergine caviar, roasted aubergines,
bouillabaisse sauce
Veal loin served pink, roasted whole carrot, carrot purée and veal juice reduced with rosemary
Lamb shoulder in its own juice, confit breast, polenta, chard and spinach in butter, cooking juice
Low-temperature cooked guinea fowl fillet, corn emulsion, roasted corn cobs, and poultry juice
Desserts 15 Euros
Coconut biscuit, matcha cream, lime, roasted coconut foam, matcha and lime tuile and lime ice cream
Roasted corn cream, hazelnut financier and smoked baby corn, foam and roasted corn chocolate ice cream
Buckwheat biscuit, grapefruit gel and siphon; buckwheat tuile, grapefruit gin sorbet and granita
The vanilla pod
Diced Granny Smith apple and crunchy peas, herb crumble, parsley siphon and gel, pea and apple sorbet
Selection of cheeses from La Crèmerie du Marché, Pascal Colas €15
Cancoillotte emulsion with garlic, roasted hazelnuts, croutons and young shoots
