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 : 62€ / 4 Courses Menu : 75€ - Menu available only at lunch time
Gravlax style; kohlrabi, radish pickles and gomasio. Hazelnut oil dressing from Méjane Mill.
Hanger grilled on a barbecue, chickpeas mousseline from Drôme, green beans and herb salad. Beef jus.
Home-made condiment, mixed with salads and aromatic leaves.
Poached in syrup; buckwheat financier biscuit, pear sorbet and custard perfumed with Plessis “eau de vie” cider cream
Seared with tandoori and vealed with Kintoa pig’s cheek ; wild mushrooms and marigold. Squid ink gnocchis & head’s bisque.
Gratinated with a citrus and grilled hazelnut bread crust and maniguette pepper. Seasonal squash & parmesan emulsion.
Raw and slightly marinated with a “rouille” sauce, satsuma and thinly sliced fennel. Dill oil and fine bouillabaisse jelly with saffron.
« Fricassée » style; foie gras, light mousseline flavored with Zelaya coffee. Melba cep with hazelnut oil from Moulin de Méjane.
Roasted veal loin; pine morels steamed in Savagnin wine, roasted Roscoff onion with Rancio vinegar. Potato mousseline and jus flavored with walnut oil from the Méjane mill.
Saddle of hare: gratinate cabbage leaf with almond powder; sweet and sour beetroot. Royale Style with homemade buckwheat fettucine pasta.
Seared with seaweed butter ; stewed potatoes, “Utah Beach” clams, Guemené andouille sausage from house Rivalan. Clams emulsion & lovage condiment.
Breasts, foie gras, stuffing cooked in a thin puff pastry crust with seeds. Swiss chard, Chasselas grapes, fresh hazelnuts & peated jus.
Home-made condiments, mixed salads and aromatic leaves.
Cream caramelized with brown sugar; lime, melissa, popcorn & grilled corn ice cream.
Thin tartlet garnished with almond cream & honey roast figs. Burrata cheese ice cream perfumed with fig leaves & blackcurrant jus.
Chocolate 80% Vietnam Lam Dong and soft “Piemonte” hazelnut biscuit; dried cep ice cream & caramel sauce made with oxidative wine from Roussillon.
Additional Cheese Course : 14€ extra / With wine & food pairing Discovery: 65€ extra / With wine & food pairing Heritage: 110€ extra / With Soft drinks and food pairing : 40€ extra
Additional Cheese Course : 14€ extra / With wine & food pairing Discovery : 85€ extra / With wine & food pairing Heritage : 145€ extra / With Soft drinks and food pairing : 50€ extra