A LA CARTE
Foie-grasSemi-cooked foie gras, multi-coloured carrots deglazed with citruses.
Carrot, foie gras and sesame tempura. Carrot/cumin sorbet.
Tomato/TunaTomatoes from « Les Cailloux » in different ways.
Tuna in two ways: lemongrass/ginger tartar and tataki rolled with yellow tomato jelly.
LobsterRoasted lobster medallion. Stuffed courgette flower and tarragon.
Courgette cannelloni with lobster pieces. Lobster sauce.
OystersWarm oysters lasagne style, cauliflower puree, carrot and turnip spheres.
Creamy oyster sauce with caviar.
BeefRevisited wellington Aubrac beef fillet. Celeriac cream with truffle. Summery vegetables. Beef juice with truffle sparkles.
MeagrePoached meagre bream. Fregola sarda pasta and summer vegetables. Fennel foam.
SeabassSeabass in two ways: Steamed and tartare in a leek cannelloni.
Creamy lettuce with Sherry, caper leaf. Condiment butter sauce
PoultryPoultry in 3 ways: slow-cooked supreme, confit leg and stuffed neck with almonds pieces.
Cream of parsley, potato gnocchi with Madras curry.
Poultry juice with brown butter.
PigeonPigeon roasted on the breast and confit leg. Sliced and creamed sweet potato, braised endive.
Pigeon juice with honey and “Voatsiperifery” pepper.
Cheese PlatterFrom Monsieur Vergne and goat cheese from Mr Rio .
PeachPoached peach with verbena on a shortbread ring,
smooth spheres, Genoa bread, peach soup with olive oil,
ApricotPoached apricot with lavender
Sliced clafoutis caramelized, cheesecake foam, florentin tile.
ChocolateBetween two sheets of Manjari, cacao biscuit. Creamy chocolate and cacao whipped cream.
Chocolate/hazelnut croquette. Cacao sorbet.
Soufflé Skab SignatureLemon in 3 ways : Soufflé, sorbet and in revisited lemon tart.