Inputs
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SLICE OF DUCK LIVER
cherry chutney and gel
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Eggs cooked at 64° C
pan-fried wild mushrooms, creamy Bargkass cheese emulsion and herb coulis
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red tuna tataki with thin slices of beet
chickpea miso, shiitake vinaigrette
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just-snacked scallops
caramelized salsify, port and balsamic coulis
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lobster timbales and fine pasta
beans and tomatoes, truffle butter and shellfish juice
All dishes are homemade.
Pisces
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Loup cuit à la plancha (for 2 people) supplement 5 € per pers
pumpkin and pecan crumble, satay sauce, coconut milk, polenta
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Roast cod steak
fennel compote, parsnip texture, star anise juice
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Snack sea bream fillet,
kohlrabi confit with soy, black tea coconut sauce and panko-fried pumpkin
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Mashed potatoes and leeks,
autumn vegetable macédoine with a light veil of pumpkin and cinnamon
Meats
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Slice of veal loin
sweetbread confit, potato mille-feuille, sour carrots, reduced juice
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venison medaillon
apple and pear pressé, red cabbage leaves preserved with pink pepper, pepper sauce
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Yellow poultry supreme
with sesame crust, kale leaves, foie gras bavarois and parsnip risotto
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Double veal chop (for 2 persons) EXTRA 6 € PER PERSON.
oven roasted, cassolette of peas, broad beans and carrots, herb jus, mashed potatoes with truffle oil
Desserts
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apple tart
salted butter caramel and vanilla ice cream
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Mount Blanc
chestnut mousse, meringues, chestnut tuile, blackcurrant gel and sorbet
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Snowflake meringue on yuzu panna cotta
lime sorbet with ginger
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chocolate sweetness with passion fruit
and its coconut granita, Malibu
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Coffee tiramisu (to share)
Kalhua gelato and Baileys ice cream
Menu - Carte
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Starter / Main course OR Main course / Dessert 49 €
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Starter / main course / dessert 59 €
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Starter / Fish / Meat and Dessert 70 €