* To maintain the quality of our services, from 8 people it is no longer possible to eat « a la carte » menu will be arranged for the entire table.

Starters

Spider crab, lime balls like a caviar, cucumber foam and tarragon46€
Frog legs with garlic on risotto and parsley coulis44€
Duck liver with smoked breast stuffed, eggplant, sweet pepper jelly38€
Lemon sole and mussels like « chaud-froid », cauliflower and curcuma38€
Sandrine’s tomatoes assortment, vegan Parmesan, tomato sorbet,
basil and rhubarb
+ danish prawns tartare
30€

44€

Fish Dishes

Breton lobster, Macau artichoke, rucola, lobster coral sauce49€
Meagre with spinach stuffed and gratinated, smoked potatoes and
fish juice
42€
Confit of red tuna and it’s croquette, fennel, dried focaccia,
chicken juice
39€

Meat and Poultry

Fattened Hen from Bresse in bladder with Albufera sauce, served
with mashed potatoes and black truffles ( for 2 to 4 persons )
200€
Pigeon from « Les Vosges », carrots from sand, salmis sauce40€

Top of Black Angus sirloin, chanterelles, peas and lemon grass
50€
Pyrenean lamb with herbs gratinated, white coco beans purée,
green harissa sauce, Morteau sausage foam with garlic
44€

Sweet Disches

Cherries with lime. Cherries, praline and pistachio cream,
crumble and cherries sorbet
18€
Chocolate ice cake, praline and chocolate with nuts ganache,
almonds foam. Snickers ice cream
19€
Cream slice with peach and Timut pepper, white chocolate mouss
and vineyard peach sorbet
18€
Traditional hot Grand Marnier soufflé with minute cooked orange madeleines20€
Selection of home made Ice cream and sorbet16€
The Cheeses farmers18€

Lunch (Daily suggestion)

At your request our Maître d’hôtel will suggest a menu
Lunch (Daily suggestion)59€
This menu may also be ordered including the appropriate wine (2 glasses), ½ water and 1 coffee77€

Menu Gourmand

* 5 Courses Menu, (Appetizer, Starter, fish, meat and Dessert)102€
* This menu may also be ordered including the appropriate wine (4 glasses),
½ water and 1 coffee at a set price
158€
Amuse-bouche
Lemon sole and mussels like « chaud-froid », cauliflower and curcuma
Breton lobster, Macau artichoke, rucola, lobster coral sauce
Top of Black Angus sirloin, chanterelles, peas and lemon grass
Cherries with lime. Cherries, praline and pistachio cream,
crumble and cherries sorbet