Karte & Menüs

44,00€

LANGUES DE VEAU MAISON VADORIN,

En Lamelle; sauce tartare relevé d’anchois ; choux romanesco, vieux Cantal et huile d’herbes.

GNOCCHI & BULOTS DE LA BAIE DU MONT SAINT MICHEL,

Au Parmiggiano Reggiano, bulots aux naturels, kasubochi bouillon de cresson de Méréville.

ENCORNETS DE L’ILE D’YEU,

Poêlés en persillade, pomme de terre grenaille au beurre d’algues, fenouils et bisque de crabe vert.

PERDREAU ROUGE,

Suprême rôti ; sauce salmis relevé de vinaigre Barolo. Fricassées de champignons sauvages, cuisses braisées aux choux et navet à la fleur de cazette.

CHEESE CAKE AUTOMNAL,

Sablé cassonnade et mousse légère au cream cheese ; prunes tardives parfumées à la cardamone verte et crème glacée aux marrons.

Fromage sélectionné Terroir d’Avenir

Condiment maison, panaché de salades et feuilles aromatiques.

44,00€

VEAL TONGUE FROM VADORIN MAISON “KING OF THE TRIPE”

Sliced, tartare sauce with anchovy ; romanesco cabbage , shaving of old Cantal and herbs oil.

GNOCCHI & WHELK FROM THE MOUNT SAINT MICHEL BAY

with Parmiggiano Reggiano, whelk natural style, kasubochi and watercress broth Méréville style.

YOUNG RED-LEGGED PARTRIDGES,

Roasted supreme ; salmi sauce flavoured with Barolo vinegar. Wild mushroom fricassee, thigh braised with cabbage and turnip with roasted and crushed nuts

Traditional puff pastry pie of wood Pigeon

Warm Puff of Wild game and duck liver with a Rouennaise sauce. Beetroot, pear and seasonal salad.

AUTOMNAL CHEESE CAKE,

Cassonnade shortbread and thin cream cheese mousse ; late harvest plums flavoured with green cardamom and chestnut ice cream.

Selection of cheese from Terroir d’Avenir

Homemade condiment, mixed salad and aromatic leaves

Scallops from the Somme Bay

Served semi cooked, avocado guacamole, passion fruit & citrus and buckwheat tuile

27,00€
 

Duck liver from “Maison Duperier“

Thick slice roasted with paradise seeds ; fig from Solliès with a vinegar liquor, pear William’s, Piemonte nuts.

28,00€
 

Countryside ceps

Traditional fricassée style, duck liver, slight mousse of Brazilian coffee red lapar Melba de mushroom ceps à l’huile de noisette du moulin de Méjane.

26,00€
 

Royal seabream lined fished from l’ile d‘Yeu

Grilled and poached, thin smoked artichoke mousse, grey shallot, cockles of Utah Beach, seaweed white butter sauce

34,00€
 

Royal Style Hare from the Beauce area

Antonin Carême Style “the King of chef and chef of Kings” Ravioli filled with a thin purée of Jerusalem Artichoke and sweet and sour beetroot

48,00€
 

Pink veal from the pays Basque

Rack oven roasted, very light mushroom purée melting sweet onion from the Cevennes with nuts oil

36,00€
 

Young Scottish grouse

Supreme roasted with Chasselas grape, belly of black Bigorre pork and peaty juice. Swiss chard & light kohlrabi cream

46,00€
 

Comice pear from Y.Colombié

Poached with a honey caramel from the Lot valley; 4 spices biscuit, sesame tuile white chocolate roasted and ginger pear sherbet.

16,00€
 

Cheeses from Terroirs d’Avenir

Homemade condiment, mixed salad and aromatic leaves

16,00€
 

Arlette tuile caramelised

Pastry cream, apple Tatin style, reduction of cider and vanilla from Tahiti Ice cream

16,00€
 

Chocolate

Praline flavored with miso, creamy chocolate Caribbean 64%, Chocolate grué ice cream and crunchy caca

16,00€
 

Six courses dinner

With a wine pairing : Additional 60€

85,00€
 

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