To share

Houmous with herbs and pine nuts

Truffled Tarama

Beef Cecina platter

Provencal snails

Crushed tomatoes and basil oil

Salmon “Label Rouge” Gravlax

Steamed potatoes and aneth sauce

Eggs mimosa with scrhimps « Devilled eggs »

Sauce cognac Cocktail 

Duck foie gras “mi cuit”

Quince chutney

Butternut velouté, truffled  whipped cream

Roasted hazelnuts and tonka

Mushrooms ravioli

Coconut emulsion

Chicken supreme

Morels sauce and perfumed rice

Braised beef cheek

Comme un bourguignon, mashed potatoes « Grandma »

Roasted salmon bass crispy skin

Variety of cabbage, coriander-spicy sauce

Beef tenderloin tartar

Sauted baby potatoes

Truffled « Baby-Mac »

Parmesan and ham

Aberdeen Angus IGP  rib-eye steak for 2

Sauted baby potatoes with herbs, green salad and bearnaise sauce

Sides

Mashed potatoes « Grandma »

Perfumed rice Coco, Lemongrass, Ginger

Green salad

Sauted baby potatoes with herbs

Cheese assortment

Chocolate praline bomb

Vanilla icecream, feuillantine, melted chocolate

Brioche French Toaste

Salted butter caramel and vanilla icecream 

Creamy Yuzu

Almonds crumble and meringue

Chocolate creme brulee

To consult the list of our allergens, click here