Inputs
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Amberjack 68
in black radish blossom, green apple-wasabi gel and lemon caviar / semi-cooked with lightly spiced oil and carrot vinaigrette / puffed baguette
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Vegetables 70
as a tartare with condiments, to season yourself / trio of scrambled eggs with carrots
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Wild Salmon 92
thinly sliced marinated with foie gras and osciètre caviar (10 g), spicy honey vinaigrette / masrcarpone crisp with lime zest
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Fresh duck foie gras 64
burnt with black pepper / pan-fried on sushi rice, beans and Japanese vinaigrette
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tapas 120
Yellowtail in black radish blossom, green apple-wasabi and lemon caviar gel, carrot vinaigrette / Minute marinated mackerel on fried sushi and mustard gel / Beef tartar with caviar (5gr) and fried quail egg / Sea bream gravlax with kimizu sauce and seaweed mayonnaise, salsa verde / Wild salmon marinated in foie gras, spicy honey sauce / Soft shell crab and fried maïtake, curry condiment
Unlike most restaurants, which now only offer menus, we continue to offer a choice menu.
For all those choosing a single course (except children), there will be a €30 supplement.
Unlike the majority of restaurants which only offer menus, we continue to offer an à la carte choice.
For all those who choose a single dish (except children), there will be a supplemnt of 30 €.
Pisces
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Breton lobster cooked in a cona pot (if single course, a supplement of €20) (Signature dish version 2024) 104
1st course: spring roll with jalapeno sauce / quenelle with butternut gnocchi, Thai sauce / fresh herb agnolotti with cafetière broth 2nd course: tail cooked in melted butter at 48°C, vegetable ravioli and light hollandaise sauce
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St Jacques 86
pan-fried and herb-crusted cuttlefish, zucchini confit with herbs and parmesan emulsion / shellfish marinière and trompe l'oeil knife
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Red mullet 84
whole roast then lacquered, verjuice reduction / buckwheat risotto and chimichurri berlingots / on the side, small red mullet bouillabaisse
Meats
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Faux filet of beef from Hida (gifu province -japan-) 98
1st course: Japanese beef ravioli cooked with a blowtorch, satay sauce / French beef tartar with capers and tomato confit with a consommé flavoured with kaffir lime leaves 2nd course: Hida sirloin cooked a la plancha, pack choy filled with shiitake marmalade, reduced jus
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Rack of Bigorre black pork 84
with chorizo and plum marmalade, sucrine and mustard jus / wok of grilled Iberian pluma and chicken, sweet and sour sauce with a hint of spice
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Sweetbread palm 88
roasted then cooked in its own juice / fricassee of seasonal vegetables / lemongrass and ginger juice
Desserts
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Café 35
in the spirit of a "Viennetta" cookie, Arabica sauce
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Chocolate 35
tuma yellow smoked with tobacco -Burley brown-, flaky cocoa / milk foam and Timiz pepper sorbet, hot chocolate sauce
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Famboises 35
marinated in a concentrated tagetes juice / steamy meringue with dill and poached fennel bulb / Greek yogurt ice cream / crispy raspberry and praline tuile
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Quince 35
poached and glazed in reduced juice lightly scented with saffron / apple and grape condiment / raw cream ice cream
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Fresh goat's cheese / Black olives / Herbs (signature dish) 35
set cream and fresh goat's cheese snow / herb pesto / lemon-ouzo sorbet / a few black olives / green condiments with white balsamic vinegar
Cheese
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Munster revisited in a crunchy style 27
cromesquis and stuffed potato
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Vieux Comté with cider and apples 27
with old-fashioned mustard seeds
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Ossau Iraty 27
in snow / sangria and fresh figs / Ossau Iraty espuma and focaccia
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Covid-19: we would like to assure you that all sanitary measures are scrupulously respected, and that the air in both the Dining Room and Kitchen is constantly renewed, and after 30 minutes is completely renewed (2300 m3/h).