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 : 57€ / 4 Courses Menu : 69€ - Menu available only at lunch time
Thinly sliced; Forono beetroot & Bresse clotted cream with fresh herbs & aromates. Buckwheat wafer thin crisp.
Warm game paté with foie gras in a puff pastry, Rouennaise sauce. Salsifi, Comice pear & Castelfranco radicchio.
Home-made condiment, mixed with salads and aromatic leaves.
Rolled biscuit with kraft spiced miso mousseline. Corsican satsumas, kumquat & homemade Gianduja ice cream.
Thinly sliced and marinated; fennel, apple & dill oil. Sicilian avocado ice cream & vegetal broth.
Thin tartlet with wild mushrooms fricassee, watercress & celeri. Sweetbread crusti and soft & creamy veal jus with yellow wine.
Fresh sea urchin; creamy fennel and Corsican clementine granita. In bisque; homemade pasta from Puglia.
Gratin with citrus, cazette and maniguette pepper. Seasonal squash & parmesan emulsion.
Traditionally roasted supreme, salsifi , Melanosporum black truffe and Albufera sauce. Legs’ ballotine with devil's sauce. Haute-Provence spelt with offals.
Saddle of hare: gratinate cabbage leaf with almond powder; sweet and sour beetroot. Royale Style with a root vegetables fine purée.
Seared with olive oil. Pressed sweet potato from Anjou, seasonal citrus fruits from Roussillon& "bouillabaisse" sauce with homemade kimchi.
Lobster tail with yuzu from Roussillon brown butter. Puntarella, Brussels sprouts and buckwheat praline. Raviole with lobster meat & heads’ consommé.
Home-made condiments, mixed salads and aromatic leaves.
Poached in a spiced syrup ; kraft miso “creme brulée”, caramelized pecan nuts, pear & ginger sorbet.
Chocolate Alpaco 66% and soft “Piemonte” hazelnut biscuit; dried cep ice cream & caramel sauce made with Savagnin wine.
Creamy chartreuse ice cream, crumble, mix of seasonal citrus, tagete & arlette.
Additional Cheese Course : 12€ extra / With wine & food pairing : 54€ extra / With Soft drinks and food pairing : 35€ extra
Additional Cheese Course : 12€ extra / With wine & food pairing : 75€ extra / With Soft drinks and food pairing : 45€ extra
6-course Gastronomic Menu, featuring exceptional products from our finest French producers - €260 per person. Unique menu available for December 31st Dinner
Seared, seasonal squash puree & Parmesan cheese emulsion.
Jerusalem artichoke, foie gras & black truffle cooked in a thin and warm brioche. Baby gem & vegetal broth.
Cooked in low temperature oven ; silky Mereville watercress & Champagne lemon butter.
Roasted fillet cured black ham pork belly from Bigorre, Poivrade sauce. Roots vegetables & kaki flower enhanced with white balsamic condiment.
Layered with Melanosporum truffle ; lamb’s lettuce & green celery with walnut oil from Mejane mill.
Granité perfumed with Batak pepper.
Luscious ice cream with Chartreuse, crumble, variation of seasonal citrus fruits, tagete & Arlette biscuit.