Our Menus

Bouchées Apéritives
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Amuse Bouche
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Butternut squash in three ways: foam in a crispy tile, creamy, and in cube. Chicken oyster and roasted wings wings with lemon zests. Crispy sticks and Granny Smith apple in jelly.

or

Warm oysters lasagne style, cauliflower puree, carrot and turnip spheres,
creamy oyster sauce with caviar

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Slow cooked monkfish breaded with hazelnut. Onions and salsify in butter, potatoes gnocchi with hazelnut flakes. Xeres ivory sauce.

or

Duckling supreme coated with maple syrup then roasted. Confit legs with beetroot. Colourful beetroots seasoned with pepper. Maple syrup/pepper duck juice.

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

Bouchées Apéritives

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Slow-cooked John Dory fillet with passion fruit and olive oil. Mango, papaya and steamed endive. Exotic fruits cannelloni. Mango, papaya and sichuan pepper ice cream

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Butter roasted scallop. Creamy parnship and heritage vegetables. Pebble with a melty parsley heart. Quince tempura. Scallop juice with cream and white wine “Saint-Cécile”, l’Ermite d’Auzan.

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Steamed seabass. Leek in various ways. Creamy spinach. Lemon butter sauce.

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Pause fraîcheur
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Venison tournedos with foie gras. Opened raviole with celery, creamy polenta and sweet onions. Grand veneur sauce. Crispy red cabbage salad with sesame and venison tartar.

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

In 8 services – 118 €
With 4 glasses of wine – 175 €