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

Andalusian gazpacho

Peach, tomato, cucumber and sherry vinegar

Roasted romanesco with curry

Red onion pickles

Duck foie gras “half-cooked”

Pineapple chutney

Stracciatella and fresh peas, broad beans and radish

Fresh mint oil

Farm snails « A la provençale »

Crushed tomatoes and basil oil

Roasted Bone Marrow

Toasts and salad

Beef filet tartar

Knife cut, Baby potatoes roasted with herbs

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 92 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 Romanesco with curry

Perfumed rice with coconut, ginger and lemongrass

Green salad

Sauted baby potatoes with herbs

Saint-Marcellin cheese and green salad

Cheese plate assortment

The Notorious « Paris-Brest »

Chocolate tart

Pecan nuts and feuillantine

Stawberries Pavlova

Mascarpone vanilla cream 

Orange blossom crème brulée

Ice cream and Sorbet Pozzetto®

Strawberry, Nocciola, Fior di latte

To consult the list of our allergens, click here