A LA CARTE

Scallop two ways: seared and tartare like a vegetal cannelloni.
Cauliflower puree with grilled almonds pieces.
Touches of Perle Noir caviar.
Lemon whipped cream

Pike and haddock quenelle with a melting spinach heart.
Stir-fried seasonal mushrooms.
Breaded quail eggs.
Foamy girolle mushroom sauce

On a creamy butternut, confit wild salmon cubes with olive oil.
Heritage vegetables.
Wrapped green cabbage with mashed butternut and confit salmon

Paimpol beans soup with truffle,
confit pig breast.
Grated autumnal truffle

Roasted monkfish medallion with semi-salted butter.
Autumnal rolls with shellfishand fregola sarda pasta.
Colourful carrots, carrots foam.
Watercress sauce

Roasted turbot fillet.
Swiss chard with butter.
Crispy barbajuan with chard risotto and mascarpone.
Tumeric butter sauce

Veal rump stuffed with chestnut pieces and seasonal mushrooms.
Crispy fingers with confit veal neck and Jerusalem artichoke.
Seasonal vegetables and gnocchi.
Brown butter veal

Deer tournedos with foie-gras.
Braised endive with honey.
Crispy quince chutneyWalnuts kernel.
Grand veneur sauce.

Hare from Beauce in two ways the saddles in Carême way,
The leg stewed in senator Couteaux way.
Seasonnal Vegetables and gnocchi.
Stew sauce

From Monsieur Vergne and goat cheese from Mr Rio .

Confit mandarin medallion,
Darjeeling black tea foam with a smooth and rich clementine center,
crème brûlée zest scented and mandarin sorbet.

Confit « Sugarloaf » pineapple at low temperature, melting caramel heart.
Crispy shortbread, sugar sphere with coconuts foam.
Coconut/ginger sorbet

On a feuilletine biscuit, creamy chocolate and Manjari ganache.
Chocolate cannelloni. Cacao sorbet with crumble pieces

Soufflé with Williams pear brandy and confit pear.
Chestnut Spongecake, poached pear ball.
Ice cream with piecesof confit chesnut.