Menu Céleste - A la carte
| STARTERS | |
| Grilled mackerel with baby beetroot and raw turnip, cream reduction and oyster-leaves | 365 |
|---|---|
| Pan-seared organic shrimps from Madagascar with avocado and Bloody Mary | 375 |
| Baby artichokes with soft-boiled egg, Bellotta ham and burnt bread sauce | 395 |
| Porcini mushroom & onion jam tartelette with white snail caviar | 395 |
| Ziti pasta au gratin with Morbier cheese, confit duck gizzards and home-smoked duck breast | 330 |
| Goose foie gras terrine with greengage marmalade, fresh prunes and homemade brioche | 415 |
| Hand-chopped tartare of Simmental beef with red pine mushrooms, mustard sprouts and baby eggplant | 355 |
| MAINS | |
| Whole Dover sole „à la meunière“ stuffed with samphire, Granny Smith apple and fresh hazelnut | 695 |
| Fillet of sturgeon with Beluga caviar, potatoes, leek and Champagne sauce | 895 |
| Lightly seared fillet ofJohn Dory, fresh palm hearts, corn and confit tomatoes, shaved Boutargue | 725 |
| Filet of brill flavoured with seaweed butter, potato coins and sea urchins, served with watercress velouté | 655 |
| Paccheri pasta with baby bell peppers, aubergine paste and summer tomatoes | 420 |
| Simmental beef fillet „noisettes“ with white Swiss chard, black trompette and red wine sauce | 695 |
| Moravian suckling pig with black pudding, shallot confit and pork jus with raspberries | 575 |
| Confit of duck leg with fresh coco beans from Paimpol and local mushrooms, duck jus | 620 |
| DESSERTS | |
| Macaron with fresh black figs, marmalade and iced red wine | 225 |
| Vanilla & black currant millefeuille with black currant ice-cream and fresh fruits | 215 |
| Crispy cones with Becherovka liqueur foam and fresh berries | 195 |
| Melon marbles Vacherin with green anis ice-cream and chilled melon shot | 195 |
| Brittany biscuits with fresh tarragon, nectarine wedges with lime mousse and yoghurt sorbet | 225 |
| Dark, milk and white chocolate mousse with crispy chocolate leaves | 245 |
