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 : 54€ / 4 Courses Menu : 64€ - Menu available only at lunch time
Golden turnip dumpling filled with braised legs and foie gras. Grilled shitake, long radish, kumquat and spicy duck stock.
Seared in olive oil, glazed with miso, topped with a virgin sauce: persimmon, yuzu and cebette. Méréville watercress velvety and grilled Pontoise cabbage.
Home-made condiment, mixed with salads and aromatic leaves.
Madagascar vanilla cream; pineapple, banana and passion fruit minestrone. Green Chartreuse Soufflé.
Freshly sliced and lightly marinated; Sansho pepper, Satsuma mandarin and a declination of seasonal cabbage refreshed with ponzu sauce
Fine tartlet garnished with a wild mushrooms fricassee, spinach and celery. Crunchy sweetbreads and veal juice creamed with Mas Delmas wine.
Semi-cooked with smoked white pepper; grilled leek, raw cream with trout roe, Champagne, dill oil and lemon. Nori seaweed tempura.
Fresh sea urchin; creamy fennel and Corsican clementine granita. In bisque; homemade pasta from Puglia.
- Saddle of hare pan fried : cabbage leaf au gratin with almond powder and sweet and sour beetroot. - Royale Style with a smooth purée of root vegetables.
Roasted with olive oil; Anjou sweet potatoes, Roussillon kumquat and bouillabaisse sauce with homemade kimchi.
Veal loin roasted; pine morel steamed in Savagnin wine, roasted Roscoff onion with Rancio vinegar. Potato mousseline and short juice with walnut oil from the Méjane mill.
Poached in seaweed butter; Utah Beach oyster tartar with ginger and lemon. Steamed puntarella, confit Allians potatoes and Méréville watercress juice.
Home-made condiments, mixed salads and aromatic leaves.
Marinated in a lime syrup; hazelnut biscuit, coffee cream, green cardamom foam and dried ceps sorbet.
Dacquoise with caramelised hazelnuts, praline cream and crispy biscuit topped with an espuma of Araguani chocolate. 72% cocoa sorbet.
Crisp meringue topped with a light roasted chestnut chantilly, Madagascar vanilla ice cream and green yuzu from Roussillon.
Additional Cheese Course : 12€ extra / With wine & food pairing : 54€ extra / With Soft drinks and food pairing : 30€ extra
Additional Cheese Course : 12€ extra / With wine & food pairing : 75€ extra / With Soft drinks and food pairing : 40€ extra