Card – Jean-Yves Schillinger

Starters

Green asparagus from Provence 68

with sorrel purée as a condiment / free-range egg parfait with parmesan shavings, red onion pickles and a lemony hollandaise sauce
Fresh morels 80

in different textures, one as a thin tartlet with wild garlic espuma and fresh peas, the other as a Japanese flan with a fresh herb salad, then as a second course, creamed with green asparagus.
Crabmeat 75

available in two presentations: thinly sliced celtuce roll and pink radish rosette, rele vée with jalapeno sauce
Fresh duck foie gras (French origin) 72

with cocoa and fir bud gel, then steamed on a warm salad of green Puy lentils for a second course
tapas 120

Yellowtail in black radish blossom, green apple-wasabi and lemon caviar gel, carrot vinaigrette / Fresh duck foie gras with cocoa cooked in a cloth, fir bud gel / Beef tartare with caviar (5gr) and quail egg / Large pearly langoustine with chard and artichokes with tarragon, Maltese sauce / Celtuce roll with crabmeat, jalapeno sauce / Squid tempura, curry condiment and cocktail sauce

Second de cuisine: Nicola Iarocci – Pastry chef: Kevin Lopes Reach

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 €.

Breton lobster cooked in a cona pot (Signature dish) 120

1st course: lobster roll with trout roe / lobster tartar, Maltese sauce / fresh herb agnolotti with broth from the coffee maker 2nd course: tail cooked in melted butter at 48°C, vegetable ravioli and light hollandaise sauce / stuffed mini cabbage, lobster sauce
Arctic char 84

cooked in oil at low temperature with a yellow curry viennoise / medley of baby endives with Gruyère brioche - pumpkin purée - salsify - Brussels sprouts and kumquat gel / basil and parmesan sauce flavoured with green curry
Langoustine 88

one, baked pearly then finished with chard and artichokes with tarragon / the other, baked in a green suit with a lightly spiced Maltese sauce
Scallops 82

pan-fried with stuffed cabbage / black pudding cromesquis with chorizo confit / verjuice sauce

Faux filet of beef from Hida (gifu province -japan-) 120

1st course: illusion of a burger in taste not in form / grilled on crispy sushi rice, yuzu condiment 2nd course: Hida sirloin cooked a la plancha, pack choy filled with shiitake marmalade, reduced jus
Rack of lamb (French origin) 89

crusted with herbs, roasted then smoked with herbs and served with broad beans, chickpeas, artichokes and cherry tomatoes, followed by panoufle marinated in spices and roasted in the oven with carrots, celery and rolled and candied daikon radish.
Sweetbread palm (French origin) 92

1st course: well grilled and crispy with chard, chanterelle mushrooms and white grapes / sliced veal jus 2nd course: small pieces pan-fried with potato gnocchi, chestnut and smoked mashed potatoes, truffle cream emulsion
Veal tenderloin (French origin) 89

wrapped in a crispy Thai stuffing and served with a reduced jus and mashed potatoes, followed by a traditional Viennese veal escalope served with condiments.

Strawberry gariguette / Meadowsweet / Galanga 37

strawberries baked in a sugar crust with a fontainebleau cream / meadowsweet-infused ricotta / almond and lemon galanga condiment / strawberry sorbet with concentrated juice
Chocolate tapas 37

Warm 62% Honduras chocolate doughnut with hazelnut gianduja / Thin 65% Vietnamese chocolate tart with grué extraction jelly / Cocoa soufflé bread topped with 70% chocolate cream with green cardamom ice cream
Goat's cheese / Olive / Ouzo 37

goat's cheese panna cotta (chèvrerie du Bambois in Lapoutroie) / pesto and crispy herb tuiles / ewe's milk snow with Ouzo sorbet and sanded olives
Pink grapefruit 37

confit with vanilla sorbet / fine tuiles and matcha tea marshmallow / soft wasabi cream
Green apple / raw cream / Osciètre caviar (suppl 10 €) 37

Signature dish awarded the Prix Passion Dessert Michelin 2025- green apple textures with Tahitian vanilla-infused cream / wholemeal sugar shortbread / oyster leaf sorbet and Osciètre caviar

Fourme d'Ambert 28

lightly smoked with Banyuls-roasted plums
Vieux Comté with cider and apples 28

with old-fashioned mustard seeds
Ossau Iraty 28

in snow / sangria and fresh figs / Ossau Iraty espuma and focaccia