A la carte & Menus

90€

Menu available only from Tuesday to Friday, excluding weekend

 ROASTED MUSHROOMS AND SMALL SNAILS FROM BRETAGNE

Light sabayon like a meurette sauce

or

TENDER LEEK GRILLED AND ROASTED

Crayfish flamed with anise, crayfish juice like a bouillabaisse

or

PARTRIDGE FILLET IN SEED BREADCRUMBS

Crisply cabbage, gooseberry and strong juice

••

PIKE QUENELLE AND SOUFFLÉED IN A LOBSTER CREAM

Rice from the Camargue

or

ROASTED WILD DUCK

Smoked beetroots, hibiscus gel and wild pepper juice

or

PRESERVED WILD GILT-HEAD BREAM

Pig’s trotter, stewed pumpkin and fish bone juice

••

CREAMY GUANAJA CHOCOLATE AND COFFEE
FLAVOURED WITH PRALINE

Crispy lace crepes, chocolate sauce with Tasmanian berry and cocoa sorbet

or 

THE CRISPY CIGAR, MADE OF HAVANA TOBACCO

«Hennessy» Cognac fine mousse, marsala ice cream

or

MUSCAT GRAPES INFUSED WITH NOTES OF HIBISCUS
AND ANDALIMAN BERRY

Lightly smoked grape gel with vine cuttings
Grape juice and verjuice flavored with juniper berries

The Dublin Bay prawn poached in a consommé, smoked with marjoram then roasted

Cockles with broth and passion fruit,
Strong bud juice

• •

Potato cake and Oscietra caviar from Petrossian

• •

Scallop from the Bay of Seine roasted then flambéed with Bushmills

Smoked beetroots in transparent ravioli
Beetroot and bard juice

• •

John Dory roasted in seaweed butter

Bone juice with syrah wine and andouille de Vire
Salsify deglazed with grapefruit juice, winkles

• •

Crisp veal sweetbread with walnut flavor

Stewed artichoke quarters with olives and onion condiment
Yellow wine juice

• •

The crispy cigar, made of Havana Tobacco

«Hennessy» Cognac fine mousse
Marsala ice cream

• •

The Red Love apple from Yannick Colombié lightly cooked in cider

Hay cream and crispy gavottes with mild spices
Granny Calvados sorbet and roasted apple juice

For the well-being and respect of our teams, the menu is no longer suggested after 9:30 pm.

This menu will be served for the whole table only.