Menu

ŒUFS BIO FAÇON MIMOSA TERRE & MER,

Œufs durs ; fine mayonnaise aux herbes fines, œufs de truite, poutargue et celtuce. Focaccia Toastée.

ESCARGOTS FERMIERS DU JURA,

En ravioles garnies d’une fricassée de gros gris ; velouté de cresson de Méréville et émulsion d’ails fumé d’Arleux.

MERLAN DE LIGNE DE L’ILE D’YEU,

Grillé sur la peau ; endives étuvées aux pamplemousses roses et câpres de Pantelleria. Emulsion d’agrumes au Campari.

JOUE DE BŒUFS,

Braisées traditionnellement en ivresse de Syrah ; Carottes fanes croustillantes parfumé à l’orange et Spaetzle traditionnel.

FROMAGE SELECTIONNÈ TERROIR D’AVENIR,

Condiment maison, panaché de salades et feuilles aromatiques.

CLEMENTINES DE SICILE,

Clafoutis rustique, crémeux aux noix caramélisés et marmelade de clémentine. Sorbet butternut/agrumes/miel.

ORGANIC EGGS MIMOSA STYLE EARTH & SEA

Boiled eggs; light mayonnaise with fresh herbs, trout eggs Bottarga and celtuce. Toasted Focaccia

FARM SNAILS FROM THE JURA

Dumpling filled with aspersa maxima snails. Watercress Velvety from Méréville and smoke garlic emulsion from Arleux

WHITING LINED FISH

Grilled on the skin; steamed endive with pink grapefruit & capper from Pantelleria. Citrus emulsion with Campari

BEEF CHEEK

Braised with Syrah wine; Crispy Carrots flavored with orange and traditional Spaetzle

DESSERT AROUND THE CORSICAN CLEMENTINES

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

Jerusalem Artichoke & Black Truffle Brioche

Cake of Jerusalem Artichoke/Duck liver/Black truffle cooked as a Brioche Baby lettuce and cooked stock flavored with balsamic vinegar

Special Oyster n°2 from Utah Beach by JP Geurnier,

Special Oyster n°2 from Utah Beach by JP Geurnier, Warm chardonnay sauce ; white leek grilled and Andouille from Guémené by Rivalan.

Cod fish from St Guénolé & Black Truffle,

Poached Cod fish; Thin slice of haddock, Tuber Mélanosporum, confit of shallots ans Annabelle potatoes mousseline. White butter sauce flavored with white balsamic.

Pullet from "Cour d'Armoise"

Melting Pullet Marble style ; Parmigiano gnocchi, asparagus salad, Black truffle Mélanosporum & Albufera sauce .

Deer from the French Hunting,

Roasted filet with Sarawak pepper, Black pork belly from Bigorre with a poivrade sauce. Grilled turniprooted chervil, marmelade of red cabbage and thin puree of burnt pear.

Calf Sweetbread from "Maison Vadorin"

Pan Fried crispy & melting ; Velvety of Watercress from Méréville with a brown butter sauce, Bottarga and cedrat lemon jelly

Sugar bread pineapple

Roasted with Rhum and Tahitian vanilla, Arlette, pine tree cream and fennel sorbet.

Kiwi & Peanuts,

Sherbet of Kiwi from the Lot & Garonne with fresh coriander. Namelaka with caramelized peanuts

Chocolate Tarte with soufflé dome

Sweet cacao dough, creamy chocolate Caribbean 66%, soufflé style dome and Timut pepper ice cream

Cheeses from Terroirs d’Avenir

Homemade condiment, mixed salad and aromatic leaves

Six courses dinner

With a wine pairing : Additional 60€