Card – Jean-Yves Schillinger

Inputs

Sea bream gravlax 68

with dill / kimizu sauce and seaweed mayonnaise / salsa verde
Bluefin tuna 78

in tataki with tartar sauce and spicy mayonnaise / half-cooked ventresca with condiment virgin oil, spicy honey sauce / wasabi sorbet with green apple on tartar drizzled with olive oil
Beef / caviar 98

beef tartare (from France) with caviar (10gr) and beef tataki (from Japan) with caviar (5gr) with barbecue sauce
Fresh duck foie gras 64

burnt with black pepper / pan-fried on sushi rice, beans and Japanese vinaigrette
tappas 120

Abalone just snacked with a barbecue sauce and vegetable marinière/ Minute marinated mackerel on fried sushi with mustard gel/ Beef tartar with caviar and quail egg au plat / Sea bream gravlax with kimizu sauce and seaweed mayonnaise, salsa verde / red tuna tataki with tartar sauce/ Soft shell fried crab and maïtake, curry condiment

Unlike most restaurants, which now only offer menus, we continue to offer a choice menu.

For all those choosing a single course (except children), there will be a €30 supplement.

Unlike the majority of restaurants which only offer menus, we continue to offer an à la carte choice.

For all those who choose a single dish (except children), there will be a supplemnt of 30 €.

Breton lobster cooked in a cona pot (if single course, a supplement of €20) (Signature dish version 2024) 104

1st course: spring roll tongs with jalapeno sauce / quenelle with butternut gnocchi, Thai sauce / fresh herb agnolotti with cafetière broth 2nd course: tail cooked in melted butter at 48°C, vegetable ravioli and light hollandaise sauce
Line bar 86

in crispy scales lacquered with citrus then smoked with cannabis flower (CBD) / beets glazed with Grand Marnier and candied kumquats / sauce with flavours of the World
Scallops 88

pan-fried on a fennel purée / brill tortellini / black pudding / parmesan emulsion and ponzu sauce

Faux filet of beef from Hida (gifu province -japan-) 98

cooked a la plancha / with a blowtorch on a green cabbage patty with dashi and pink ginger / pack choy filled with shiitake marmalade
Homing Pigeon 78

whole roast / truffle-stuffed cabbage / yellow oyster mushrooms / reduced juice
Sweetbread palm 88

in a potato flake crust with puffed buckwheat seeds / Spring vegetable fricassee / lemongrass and ginger jus

Mandarin / Kampot pepper / Black rice 35

marinated mandarin with mirin condiment / black rice cream and miso sauce / mandarin sorbet with IGP red Kampot pepper / crispy puffed rice tuiles
Chocolate 35

low-fat chocolate mousse 65% Venezuela / extracted grits caramelized with fleur de sel / crispy cocoa gavottes / Nam Bô pepper ice cream
Celtic lettuce / Strawberries 35

strawberry sabayon with ginger brandy and confit in concentrated juice / textured celtic lettuce / Thai basil granita
Three-citrus citron 35

blanc manger with bergamot / kiwi condiment and ribot milk cream / crumbly tarragon shortbread with herb sorbet
Fresh goat's cheese / Black olives / Herbs (signature dish) 35

set cream and fresh goat's cheese snow / herb pesto / lemon-ouzo sorbet / a few black olives / green condiments with white balsamic vinegar

Munster revisited in a crunchy style 27

cromesquis and stuffed potato
Vieux Comté with cider and apples 27

with old-fashioned mustard seeds
Stilton 27

like a cheesecake with white port jelly / roasted fig with crème de cassis
Covid-19: we would like to assure you that all sanitary measures are scrupulously respected, and that the air in both the Dining Room and Kitchen is constantly renewed, and after 30 minutes is completely renewed (2300 m3/h).