We will make a meal of it…

Marbled duck foie gras and smoked lavaret
Wild herb sorbet, fried cheponode, artichoke compression                                                 42 €
 
Salers beef tartar quick marinated with French imperial caviar
Big candied apple Pont Neuf, broad beans, garden peas, almonds                                    47 €
 
Vegetable cannelloni with three shellfishes,
Lobster - Dublin Bay prawns - crayfishes, white gazpacho, sweet pepper oil                     45 €
 
Lobster salad just warmed in a vinaigrette of truffle leeks,
Cauliflower tabouleh, artichoke crisps, coral jelly                                                              45 €
 
Go with the flow...
 
Fillet of sole with crayfishes in a thin pastry crust of Espelette,
The garden herb oil, shellfish - spinach in a beggar purse                                                  52 €
 
Big roast Dublin Bay prawns with dried mushroom oil,
Creamed risotto - girolles - parmesan cheese, thin frosted summer truffle tartar                55 €
 
Preserved thick back bass in an aromatic broth of green tea,
Light smocked cream fleurette, baby herb and flower leaves                                              46 €
 
Roast lobster in lightly salt butter, flavoured with coriander juice,
Jellied, raw, cooked young vegetables                                                                                  60 €
 
My butcher “Maurice Trolliet”
 
Fillet of Limousin lamb roasted with citrus fruits - Espellette,
Flavoured spice caul casing - sushi of neck with figs
Courgettes - chickpeas - almonds – grapes                                                                         50 €
 
Breast of farm pigeon from « Chapon Bressan » filled under skin,
Caramelized melon calisson, onion Tatin, broad bean oil                                                   47 €
 
Pan-sautéed duck foie gras from Chalosse, red onion preserve,
Raspberry under a thin film of cooked wine juice, crystallised roses                                  52 €
 
Fillet of Salers beef with red fruits, cloves and liquorice stick,
Young carrots with fir buds                                                                                                 54 €
 
The dessert book
                                                                                                                                             27 €
Soft raspberry macaroons with violet flavour, light cream with flowers
 
Dragée crumble, roast peach with fir honey, bud ice cream
 
Spicy apricot religieuse pastry childhood memory, nougat ice cream and caramelized pistachio
 
White chocolate Magnum, lime, limoncello jelly, nitrogen citrus fruit granite
 Iced Araguani chocolate soufflé with caramelized peanuts, corn and pop-corn

“Region” menu

served for the whole table

70 €

Marbled duck foie gras and smoked lavaret

Wild herb sorbet, fried cheponode, artichoke compression

Preserved thick back bass in an aromatic broth of green tea,

Light smocked cream fleurette, baby herb and flower leaves

Soft raspberry macaroons with violet flavour, light cream with flowers

“Discovery” menu

served for the whole table and until 9.00pm

110 €

Salers beef tartar quick marinated with French imperial caviar

Big candied apple Pont Neuf, broad beans, garden peas, almonds

Lobster salad just warmed in a vinaigrette of truffle leeks,

Cauliflower tabouleh, artichoke crisps, coral jelly

Fillet of sole with crayfishes in a thin pastry crust of Espelette,

The garden herb oil, shellfish - spinach in a beggar purse

Breast of farm pigeon from « Chapon Bressan » filled under skin,

Caramelized melon calisson, onion Tatin, broad bean oil

Dragée crumble, roast peach with fir honey, bud ice cream

“Sampling” menu

served for the whole table and until 9.00pm

160 €

Marbled duck foie gras and smoked lavaret

Wild herb sorbet, fried cheponode, artichoke compression

Salers beef tartar quick marinated with French imperial caviar

Big candied apple Pont Neuf, broad beans, garden peas, almonds

Big roast Dublin Bay prawns with dried mushroom oil,

Creamed risotto - girolles - parmesan cheese, thin frosted summer truffle tartar

Fillet of Limousin lamb roasted with citrus fruits - Espellette,

Flavoured spice caul casing - sushi of neck with figs

Courgettes - chickpeas - almonds – grapes

Pan-sautéed duck foie gras from Chalosse, red onion preserve,

Raspberry under a thin film of cooked wine juice, crystallised roses

Iced Araguani chocolate soufflé with caramelized peanuts, corn and pop-corn

“Region” menu

served for the whole table

70 €

Marbled duck foie gras and smoked lavaret

Wild herb sorbet, fried cheponode, artichoke compression

Preserved thick back bass in an aromatic broth of green tea,

Light smocked cream fleurette, baby herb and flower leaves

Soft raspberry macaroons with violet flavour, light cream with flowers

“Discovery” menu

served for the whole table and until 9.00pm

110 €

Salers beef tartar quick marinated with French imperial caviar

Big candied apple Pont Neuf, broad beans, garden peas, almonds

Lobster salad just warmed in a vinaigrette of truffle leeks,

Cauliflower tabouleh, artichoke crisps, coral jelly

Fillet of sole with crayfishes in a thin pastry crust of Espelette,

The garden herb oil, shellfish - spinach in a beggar purse

Breast of farm pigeon from « Chapon Bressan » filled under skin,

Caramelized melon calisson, onion Tatin, broad bean oil

Dragée crumble, roast peach with fir honey, bud ice cream

“Sampling” menu

served for the whole table and until 9.00pm

160 €

Marbled duck foie gras and smoked lavaret

Wild herb sorbet, fried cheponode, artichoke compression

Salers beef tartar quick marinated with French imperial caviar

Big candied apple Pont Neuf, broad beans, garden peas, almonds

Big roast Dublin Bay prawns with dried mushroom oil,

Creamed risotto - girolles - parmesan cheese, thin frosted summer truffle tartar

Fillet of Limousin lamb roasted with citrus fruits - Espellette,

Flavoured spice caul casing - sushi of neck with figs

Courgettes - chickpeas - almonds – grapes

Pan-sautéed duck foie gras from Chalosse, red onion preserve,

Raspberry under a thin film of cooked wine juice, crystallised roses

Iced Araguani chocolate soufflé with caramelized peanuts, corn and pop-corn