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
Cucumber gaspacho, crunchy vegetables and wasabi sesame seeds
Pâté en croûte with confit aubergines, yellow tomato coulis and mixed young shoots
Vitello Tonnato my own way
Foie gras cooked « au torchon », purple artichokes salad, Granny Smith apple, hazelnuts and small croutons
Carpaccio of heirloom tomatoes tartlet style, Kalamata olives, confit tomatoes, burrata cream and pine nuts
Main Course 31 euros
Pearl sea bass fillet, cucumbers, courgettes, green beans, spinach and brown butter
Cod fillet cooked at 55 degrees, small spelt risotto, crispy Iberian chorizo and chorizo emulsion
Supreme of yellow chicken, coloured thigh, purple artichoke en barigoule, supreme sauce emulsion and chicken juice
Confit pork shoulder from the Bulloz farm, confit peppers tagliatelles, black olive tapenade and pork juice
Low-temperature cooked veal breast, crispy gnocchi, morels, aged Comté cheese and veal juice
Desserts 15 Euros
Tomato variations: confit, caramelised and sorbet
Soft almond biscuit, blueberry and blackberry gel, lemon thyme cream, tuile and blackberry-peppermint sorbet
Cocoa sponge cake, 70% Ecuadorian chocolate cream, streusel, tuile and chocolate ice cream
Lavender-infused cream, honey and port-roasted figs, poppy seed tuile and fig sorbet
Intense vanilla cream, raspberry-chilli gel, red berries and garden herbs, crumble and raspberry sorbet
Selection of cheeses from La Crèmerie du Marché, Pascal Colas €15
Cancoillotte emulsion with wild garlic, croutons and young apples
