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
Small and warm paté with game meat & foie gras cooked inside a thin brioche. Trevise chicory, Comice pear & hazelnuts from Piemonte.
Pan fried with persillade, sweet corn from les Landes, Padron peppers, basil & crustacean bisque. Creamy ‘Grand Roux’ polenta.
Home-made condiment, mixed with salads and aromatic leaves.
Fresh banana diplomate cream, pomegranate, caramelized pecan nuts, cocoa crumble and miso ice 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