All dishes are composed of seasonal products, carefully selected with respect for nature, the land and a concern for daily quality.
3 Courses Set Menu : 49€ / 4 Courses Menu : 56€ - Menu available only at lunch time
Tartar seasoned with a fine iodized mayonnaise; mussels and black radish. Creamy and crispy Jerusalem artichokes.
Crumbled with golden sesame seeds and seared in olive oil; grilled Pontoise cabbage, steamed carrot and fine mousseline. Carrot/coconut/ginger emulsion broth.
Home-made condiment, mixed with salads and aromatic leaves.
Baba biscuit soaked in orange peel liqueur. Fresh and candied clementine, Madagascar vanilla whipped cream and almond/orange blossom ice cream.
Seared in butter and glazed with balsamic vinegar. Roasted seasonal squash, Piedmont hazelnut and parmesan bard emulsion.
Edible crab ; declination of cauliflower with Madras curry, Shellfish jelly and buckwheat tuile.
Fine tartlet garnished with a fricassee of wild mushrooms, spinach and celery. Crunchy sweetbreads and veal juice creamed with Savagnin.
Fresh Sea Urchins; creamy fennel and clementine granita from Corsica. In bisque; homemade pasta from Puglia.
Saddle of hare : cabbage leaf au gratin with almond powder and red beetroot in sweet and sour sauce. - Royale Style, fine root vegetable purée.
Roasted fillet in a butter flavoured with Sarawak pepper and cinnamon, Bigorre black pork belly and Poivrade sauce. Chervil and persimmon with white balsamic.
Rack roasted in a sauté pan; button mushroom garnished and roasted with vin de voile, braised sweet onion from the Cévennes and seasoned with Rancio vinegar. Veal sauce with walnut oil from the Méjane mill.
Poached in seaweed butter, Utah Beach oyster tartar with ginger and lemon. Grilled brocoletti, julienne of celtuce and watercress juice from Méréville.
Home-made condiments, mixed salads and aromatic leaves.
Marinated in a syrup flavored with fresh ginger. Financial biscuit, white chocolate dulce de leche and pear sorbet.
Soft chocolate and 69% Mexican chocolate ganache. Espuma with roasted corn, gavotte, puffed cereals and grué ice cream.
Chestnut vermicelli, candied yuzu, crispy meringue and Madagascar vanilla chantilly. Ice cream with roasted chestnuts.
Additional Cheese Course : 10€ extra With wine & food pairing : 60€ extra