“A la carte” Signature Dishes Crispy turbot with mushrooms, fine lobster stuffing, Champagne sauce 53 Suzette crêpes from Domaine de Barive flambéed in front of you 22 Starters Chartreuse of white Asparagus, mild Herring with apples, herb and salmon eggs 29...
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“A la carte” Signature Dishes Crispy turbot with mushrooms, fine lobster stuffing, Champagne sauce 53 Suzette crêpes from Domaine de Barive flambéed in front of you 22 Starters Chartreuse of white Asparagus, mild Herring with apples, herb and salmon eggs 29 Pork cheek confit cheek with old-fashioned mustard, cider cream 27 Duck Foie Gras and elderflower confit rhubarb 38 Half-cooked Langoustine, wakame seaweed tartare, cashew nuts and avruga, miso broth 43 Fishes Roast Meagre, Mango tartlet, Carrot, Coriander, and poultry jus 38 John Dory fillets, braised Endives with Orange and Gingerbread, veal jus with 4 spices 45 Bass in clay crust with green cabbage, Banyuls vinegar mousseline (for 2 people) 90 Meats Beef chuck cooked for 12 hours, duo of Parsnips and Shallots compote 38 Roast Veal tenderloin, saucier Onion and Salsify, winemaker’s sauce with truffle flavour 44 Braised Veal Sweetbreads with green Asparagus and Morels, Noilly Prat sauce 54 Grilled Beef fillet and smoked bone Marrow
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