Our Menus

Bouchées Apéritives
*****
Amuse Bouche
*****

Mediterranean octopus: pan-cooked with chilli pepper and in a kanafeh angel hair nest with broccoli. Confit turnip seasoned with chilli pepper and a vegetable salad.

*****

Fish of the day. Between two bicolour lasagne leaves: pan cooked swiss chard, confit pepper and artichoke. Oyster sauce

OR

Roasted half duckling filet and rubbed with tonka beans. Butternut Mille-feuille in cube. Duckling sauce with maple syrup and tonka beans.

*****
Pré Dessert
*****
Choice of Dessert from “A la Carte”
*****
Mignardises et confiseries

Bouchées Apéritives

*****

Venison carpaccio with Java pepper. Poached pear in two ways: with honey and with red wine. Saffron ice cream.

*****

Pan-cooked scallop. Steamed leek tagliatelle. Seasonal mushrooms. Girolle mushrooms velvet sauce

*****

Slow cooked turbot filet, mashed Jerusalem artichoke in a crispy cube. Heritage vegetables. Caviar. Champagne sauce.

*****

Pause Fraicheur

*****

Slow cooked veal rack with Earl Grey tea. Red cabbage slice and green cabbage cannelloni. Shank tempura with sesame. Veal juice with Earl Grey tea.

*****
Cheese Platter from Mr Vergne & goat cheese from Mr Rio
*****
Pré Dessert
*****
Choice of Dessert from “A la Carte”

In 8 services – 123 €
With 4 glasses of wine – 183 €