First courses
- Foie gras terrine shavings, sweet peas, radish, confit new potatoes and pop corn powder$ 23
- BLT : tomato, pancetta, young shoots, basil, mayonnaise and honey vinaigrette$ 18
- Crunchy vegetables salad, field berries and honey and garlic vinaigrette$ 19
- Half salmon head confit and caramelized with maple syrup, yuzu miso, young sprouts$ 18
- Princess scallops marinated in melon water, radish, cantaloupe and wasabi mousse$ 20
- Chanterelle mushrooms and salicornia salad, thyme whipped cream and melted Tomme de Grosse Île cheese$ 19
- Cucumber, yogurt and sea water cold soup, tomatoes, fresh almonds and mint sprouts$ 18
Main courses
- Suckling pig cooked sous vide, beet sauce, shallot confit, chanterelle mushrooms and roasted lettucePrix selon la pièce
- Duck magret, polenta with dried fruits, spinach and fennel$ 44
- Wild striped bass, green and yellow beans, roasted bacon, onion glaze$ 42
- Chicken breast, potatoes confit, lobster mushrooms, lettuce and camomille sauce$ 40
- Beef ribeye, bordelaise sauce, fingerling potatoes, zucchini and broken béarnaise$ 45
- Cavatelli with foie gras shavings and white truffle oil$ 40
Desserts
- Blueberry mousse, fresh almonds, ouzo cream
and blueberries with tarragon syrup$ 13
Brut 2006, Método Classico, Esporao (Portugal)$ 10 - Chocolate cannoli, vanilla ice cream, brownie shavings,
Tanariva ganache and Manjari$ 14
Porto 10 ans, Dow’s$ 11 - Berries salad, Italian meringue with lime,
Graham cookie and vanilla ice cream$ 13
Bugey Cerdon, Renardat-Fâche$ 13 - Black raspberry soufflé 20 minute wait$ 13
Vin de table du Duras 2004, MRPF, Domaine Mouthes Le Bihan$ 13 - Strawberry terrine, strawberry meringue and sorbet,
rose whipped cream and basil ice milk$ 13
Québec 2005, Cidre de Glace, L’Avalanche, Clos Saragnat$ 17 - Cantaloupe and watermelon marinated in Ricard salad,
lavender ice cream and Ramignana olive oil$ 13
Jurançon 2006, Uroulat, C. Hours$ 14 - Coffee and rum aromatized with orange, chocolate whipped cream$ 10
Download our à la carte menu in PDF format
