A LA CARTE
Saint-JacquesScallop 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 quenellePike and haddock quenelle with a melting spinach heart.
Stir-fried seasonal mushrooms.
Breaded quail eggs.
Foamy girolle mushroom sauce
ButternutOn a creamy butternut, confit wild salmon cubes with olive oil.
Wrapped green cabbage with mashed butternut and confit salmon
Paimpol beans soupPaimpol beans soup with truffle,
confit pig breast.
Grated autumnal truffle
MonkfishRoasted monkfish medallion with semi-salted butter.
Autumnal rolls with shellfishand fregola sarda pasta.
Colourful carrots, carrots foam.
The turbotRoasted turbot fillet.
Swiss chard with butter.
Crispy barbajuan with chard risotto and mascarpone.
Tumeric butter sauce
The VealVeal 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 tournedosDeer tournedos with foie-gras.
Braised endive with honey.
Crispy quince chutneyWalnuts kernel.
Grand veneur sauce.
the HareHare from Beauce in two ways the saddles in Carême way,
The leg stewed in senator Couteaux way.
Seasonnal Vegetables and gnocchi.
Cheese PlatterFrom Monsieur Vergne and goat cheese from Mr Rio .
The MandarinConfit mandarin medallion,
Darjeeling black tea foam with a smooth and rich clementine center,
crème brûlée zest scented and mandarin sorbet.
PineappleConfit « Sugarloaf » pineapple at low temperature, melting caramel heart.
Crispy shortbread, sugar sphere with coconuts foam.
ChocolateOn a feuilletine biscuit, creamy chocolate and Manjari ganache.
Chocolate cannelloni. Cacao sorbet with crumble pieces
The breathSoufflé with Williams pear brandy and confit pear.
Chestnut Spongecake, poached pear ball.
Ice cream with piecesof confit chesnut.