A LA CARTE
Our Starters
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Skate
Fillet of skate wing cooked in a court bouillon, creamy butternut with lime zest. Slivers of lemon caviar and caper leaf tempura50 €
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Trout
Ballotine of trout from Les Fumades with watercress, endive section with citrus fruits. Lemon grass / ginger broth.48 €
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Scallop
Scallop carpaccio with black truffle. Foie gras cubes. Truffle Chantilly. Spirulina panna cotta54 €
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Heritage vegetables
Heritage vegetables with Melanosporum truffle roasted and foamed parsnip, candy rutabaga and tuberous chervil. Some truffle shavings50 €
Main Courses
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Fish of the day
The fish of the day. Between two sheets of two-tone lasagne: chard, confit peppers and pan-fried artichokes. Iodized sauce with Mediterranean oyster.61 €
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Veal
Rack of veal cooked slowly in a truffle broth. Mouthful of sweetbread cooked in foaming butter. Salsify with juice, ratte potato gnocchi with truffle. Veal juice flavoured with foie gras and truffle.65 €
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Le Saint-Pierre
Butter roasted John-Dory. Stuffed conchiglioni with leak and truffle. Steamed baby leek. Truffle butter sauce62 €
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Guinea fowl
Organic guinea fowl from the Beauregard farm in 3 ways: the fillet roasted on the bone, the neck stuffed and the leg confit. Slowly cooked sand carrot with olive oil from M. Jeanjean. Guinea fowl juice with thyme.55 €
Our desserts
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Cheese Platter
From Monsieur Vergne and goat cheese from Mr Rio .28 €
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Pineapple
Victoria in different textures, fresh mango from the islands. Banana sorbet, flanked by passion fruit28 €
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Citrus
Variation of citrus fruits in vegetable cannelloni, candied kumquat, grapefruit granita, mandarin sorbet28 €
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Soufflé Skab Signature
Guanaja chocolate soufflé, melty cocoa biscuit, crème brûlée and Manjari sorbet28 €