A la carte menu

STARTERS

Warm soup of white beans Coco de Paimpol with smoked arctic charr and carrot puff pastry
~335~

Parmesan pastry cake with endives marmelade, veal sweetbreads and veal tongue, seasonal mushrooms
~385~

Seared scallops with curry and celeriac purée, marinated seashells – bouchot, clams, dog cockles and razor clam, jus and lobster foam
~450~

Mackeral brioche sandwich with dried ham foam, salsa verde and fish jus
~395~

Seasonal bohemian mushroom salad with artichokes, PUff pastry, beet root pureé and goat’s cheese
~375~

Poached marinated langoustines, salad with root vegetables in shellfish jelly, mayonnaise and dill olive oil powder, brioche
~435~

Torchon of duck foie gras marinated in red port wine, plum marmelade, fresh hazelnuts, cocoa nibs and herbs coulis
~450~

MAINS

Sturgeon fillet, Jerusalem artichoke pureé with seasonal mushrooms, pepper espelette, lemon mousse
~740~

Poached fillet of turbot with Basque pepper piperade, taggiasche olives, lightly fried pommes dauphine
~785~

Grilled squid with langoustines, sea snails, confit fennel and green crab sauce
~695~

Whole Atlantique lobster with saffron gnocchi, carrots, celery, fennel – star anise jelly, parsley purée and lobster bisque
~1.100~

Black rice cooked with beet root juice, beet root confit, orange jelly, blue cheese Bleu des causses, green leaves salad
~450~

Seared Barbary duck breast, leg confit with red cabbage marmalade, stuffed neck, roasted apples and duck jus
~695~

Veal fillet with poached pear and parsnip, pear pureé with parsley, warm veal jelly, veal jus
~790~

Half of pheasabt with salsify, parsnip powder, homemade gingerbread with candied pumpkin, jus
~750~

Roasted saddle of Mangalica pork, cabbage with white wine, homemade black pudding, pearl barley cake, jus

~695~

DESSERTS

Crispy tube, compotée of Mandarines,chestnut ice – cream and rose water espuma
~255~

White and dark chocolate mille-feuille, flavours of rosemary, Mace ice – cream
~255~

Granny Smith balls, apple jelly, grenadine mousse, honey ice cream and warm Madeleines
~255~

Trio of crémes brulées, with Angelica, chicory and tonka beans, fresh fruits and biscuits
~255~

Modern Lemon – Meringue Tart, lemon sorbet
~255~

Red Port Soufflé with dark chocolate sauce, star anis ice – cream
~255~

Selection of French cheeses
3 pieces ~295~
5 pieces ~395~


Facebook