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Lunch menu October 2020

44,00€

Starters

Utah Beach Shells & Rosé Mushrooms

Cockles and mussels, thin slice of haddocks. Greek mushrooms and light Camus artichoke mousseline.

Main courses

Red partridge,

Supreme roast; mousseline of fresh corn and wild mushrooms. Cabbage stuffed with braised thighs, cazette flower. Salmis sauce seasoned with Rancio vinegar

Desserts

Hokkaido Squash, Nuts & Orange,

Caramelized squash cream with brown sugar; roasted walnut ice cream and orange / cinnamon flavored whipped cream.

Selection of cheese from Terroir d’Avenir

Homemade condiment, mixed salad and aromatic leaves

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Tasting menu

Served for lunch & dinner

Six courses dinner

With a wine pairing : Additional 60€

85,00€

Four courses dinner

with wine pairing : Additional 42€

72,00€

Starters

SCALLOPS FROM ERQUY,

Seared for minutes with citrus butter. Smooth roasted chestnut and bard emulsion in cider.

27,00€

IMPERIAL SHRIMPS & OYSTER FROM POGET HOUSE

Special oyster n ° 2 in brine, cooked pig's trotters toast. Steamed shrimps, mayonnaise with head juices and citrus fruits.

26,00€

CEPS MUSHROOMS

In traditional fricassee; natural foie gras, light Iapar red coffee mousseline. Melba of porcini mushrooms in Méjane mill hazelnut oil.

26,00€ Half

Main courses

BEAUCE HARE IN TWO WAYS,

- Bacon saddle cooked : cabbage leaf gratinated with gray almond powder and sweet and sour red beetroot. - Royal Style, fine puree of root vegetables.

46,00€

WILD ROYAL DAURADE FROM THE BRETON COAST,

Baked in a thin crust of bread; Pine morels lightly creamed with Savagnin, Comté and fresh walnuts.

36,00€

ROSÉ VEAL FROM THE BASQUE COUNTRY,

Roasted rack in the sautoir; chanterelles and fresh herbs and gnocchi fed with blanquette sauce. Short nut oil juice.

34,00€

YOUNG SCOTTISH GROUSE,

Supreme roasts with Chasselas grapes, Gascon pork belly and peaty jus. Swiss chard, black trumpets and fine cream of celeriac

48,00€

A La Carte

Cheese & desserts

APPLE CHANTECLER BY Y. COLOMBIÉ,

Roasted apple Tatin style, shortbread and Alsatian clafoutis. Muscovado gavottte and Gwell ice cream flavored with Andaliman pepper.

16,00€

FIGS BY Y. COLOMBIÉ,

Roasted and stewed; Gingerbread cookie, Causses honey sauce and fig leaf sorbet.

16,00€

YELLOW JULIE PEACH FROM Y. COLOMBIÉ,

Meringue garnished with a peach compote and almond whipped cream. Fresh verbena sorbet.

16,00€

Cheeses from Terroirs d’Avenir

Homemade condiment, mixed salad and aromatic leaves

16,00€
Lunch menu October 2020 MENUS

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