Dips and to share as an aperitif

Houmous with herbs and pine nuts

Truffled Tarama salata

Truffled gouda cheese

Serrano Ham 20 months

Cecina de Lèon

Starters a la carte

Marinated pepper artichokes salad

Lemon, thyme, heart of sucrine salad, button mushrooms

Roasted cauliflower with curry

Red onion pickles

Duck foie gras “half-cooked”

Pineapple chutney

Truffled tarama “Devilled eggs”

Celery, granny-smith and bread croutons

Raw zucchini, pine nuts and brocciu

Citrus vinaigrette

Farm snails « A la provençale »

Crushed tomatoes and basil oil

Asparagus soup

Espelette cream and herbs oil

Braised beef cheek

Bourguignon style, mashed potatoes  «grand ma »

Sliced roast duck fillet with pecan nuts

Sweet and sour sauce, mash sweet potatoes

Roasted Miso Cod

Lemongrass bouillon and Pokchoï

Homemade fresh gnocchi with 80 m.o. parmesan

Chateaubriand style beef fillet

Black garlic cream and spring vegetables

“Aberdeen Angus” Rib-Eye steak, for 2

Béarnaise sauce, sauted baby potatoes and green salad

Sides

Mashed sweet potatoes

Roasted cauliflower with curry

Perfumed rice with coconut, ginger and lemongrass

Green salad

Sauted baby potatoes with herbs

Saint-Marcellin cheese and green salad

Ossau-Iraty and blackberry jam

The Notorious « Paris-Brest »

Chocolate tart

Pecan nuts and feuillantine

Stawberries Pavlova

Mascarpone vanilla cream 

Orange blossom crème brulée

Ice cream and Sorbet

Strawberry, Nocciola, Fior di latte

To consult the list of our allergens, click here