Starters
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Sea bream gravlax 64
with dill / kimizu sauce and seaweed mayonnaise / green curry sauce
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Amberjack Ceviche 74
with tagine condiments / tiger's milk with mango / quinoa salad
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Beef / caviar 92
beef tartare (from France) with caviar (10gr) and beef tataki (from Japan) with caviar (5gr) with barbecue sauce
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Fresh duck foie gras 58
burnt with black pepper / pan-fried on sushi rice, beans and Japanese vinaigrette
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tappas 120
Ormeau juste snacké avec une sauce barbecue et marinière de légumes / Maquereau mariné minute sur un sushi frit et gel de moutarde / Tartare de boeuf au caviar et son oeuf de caille au plat / Gravlax de daurade royale avec une sauce kimizu et mayonnaise aux algues, salsa verde / tataki de thon rouge et sauce tartare / Soft shell crabe et maïtake frits, condiment au curry
Unlike the majority of restaurants that 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 €.
Pisces
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Breton lobster cooked in a cona pot (if single course, a supplement of €20) (Signature dish version 2023) 98
1st course: spring roll tongs with jalapeno sauce / quenelle with butternut gnocchi, Thai sauce / fresh herb agnolotti with cafetière broth 2nd course: finely sliced tail over pasta with basil and shellfish butter
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Line bar 82
in crispy scales lacquered with citrus then smoked with cannabis flower (CBD) / beets glazed with Grand-Marnier / sauce with flavours of the World
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Scallops 84
pan-fried on a fennel purée / brill tortellini / black pudding / parmesan emulsion and ponzu sauce
Meats
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Faux filet of beef from Hida (gifu province -japan-) 92
cooked a la plancha / with a blowtorch on a green cabbage patty with dashi and pink ginger / pack choy filled with shiitake marmalade
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Homing Pigeon 74
whole roast / truffle-stuffed cabbage / yellow oyster mushrooms / reduced juice
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Venison fillet 84
roast with pepper sauce / pressed pears with quince / grilled porcini / knepfla with cranberry and chestnut filling
Desserts
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Mandarin / Kampot pepper / Black rice 33
marinated mandarin with mirin condiment / black rice cream and miso sauce / mandarin sorbet with IGP red Kampot pepper / crispy puffed rice tuiles
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Chocolate 33
low-fat chocolate mousse 65% Venezuela / extracted grits caramelized with fleur de sel / crispy cocoa gavottes / Nam Bô pepper ice cream
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Butternut 33
berlingots stuffed with ricotta and burnt butter pulp / galangal root broth / praline and pumpkin seed ice cream
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Alsace apples 33
apple pressé / crumbly shortbread with toasted hazelnut / raw cream and fresh apples / purple shiso sorbet
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Green apple / Petrossian caviar 33
textured green apple and Tahitian vanilla-infused cream / wholemeal sugar shortbread / iodized Meyer lemon sorbet and Petrossian daurenki caviar
Cheese
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Munster revisited in a crunchy style 26
cromesquis and potatoes
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Vieux Comté with cider and apples 26
with old-fashioned mustard seeds
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Stilton 26
like a cheesecake with white port jelly / roasted fig with crème de cassis
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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).
