Menu
Tasting Menu
The tasting menu applies to the table as a whole and is only available in the evening.
Tasting Apéro
-
30
Two glasses of champagne
two ounces each
Tasting menu
-
142
7-course menu with or without foie gras
-
80 / 105
Wine pairing
5 glasses / 7 glasses -
210 / 306
Prestige wine pairing
5 glasses / 7 glasses
Menu à la carte
The "À la carte" menu is only available in the evening.
First Courses
-
22
Squash soup
bread tuile, apple mousse, squash brunoise, shiitake mushrooms, pickled mustard seeds -
26
Fresh pasta
clams, Espelette pepper, shiitake mushrooms, dahlia root purée, Chinese artichokes, pickled daylily buds, scallop stock -
27
Trout
buttermilk garlic purée, roasted potato, black garlic, pickled radicchio, truffle butter -
28
Venison carpaccio
Parmigiano Reggiano, pickled lobster mushroom, za’atar croutons, pickled Chinese artichokes, leek oil mayonnaise -
30
Foie gras terrine
buckwheat crêpe, apple purée, walnut tuile, sherry apple -
28
Flounder marinated with beer vinegar
fir mousse, radish, sea buckthorn berry gel, pickled shallot
Main Courses
-
48
Cavatelli with king eryngii mushrooms
curshaw squash, kale, truffle butter, Parmigiano Reggiano -
52
Suckling pig loin
Jerusalem artichoke, salsify purée with cumin, roasted salsify, oyster mushrooms, carrots, roasted garlic sauce -
54
Duck magret
carrot purée, turnip, barberry, shiitake mushrooms, poivrade sauce -
48
Guinea fowl breast
celeriac, potato purée with rosemary, carrots, burnt onion purée, shiitake mushrooms, vermouth sauce -
58
Venison loin
beet and black garlic purée, Brussels sprouts, roasted beets, oyster mushrooms, cocoa sauce -
58
Black cod
beurre blanc, Jerusalem artichoke purée, rutabaga, kale, shiitake mushrooms, Chinese artichokes, kohlrabi braised with fennel
Cheeses
-
19
Dragon's Breath Blue and Lune de Miel
Ambrosia apple purée with quince vinegar, pickled shallots, toasted pistachios, cilantro oil
Desserts
-
19
Genoise cake
pecan cream, crispy milk foam, tonka bean sablé, dulce de leche, sea buckthorn berries, tonka bean and cream cheese ice creamVin de France 2016, Fleurs d'Érables, Les Sablonnettes, France, glass (2oz) 8.
-
19
Pink pepper meringue
ginger sponge cake, lemon curd, tarragon syrup, raspberry granitéMuscat du Cap Corse 2015, Grotte di Sole, Jean-Baptiste Arena, France, glass (2oz) 13.
-
19
Bahibe milk chocolate and miso whipped ganache
wild strawberry compote and sorbet, pistachio meringueMacvin Du Jura, Pinot Noir, Bénédicte & Stéphane Tissot, France, glass (2oz) 15.
-
19
Caramelized honey bavarois
buckwheat crumble, honey sponge toffee and gastrique, candied pine nuts, sweet clover and white chocolate cream, chamomile sorbetPommeau de Normandie, Famille Dupont, France, glass (2oz) 10.
-
19
Praline panna cotta
Nyangbo chocolate and orange blossom sauce, brown butter granola, blueberry gel and sorbetVermouth Torino, Bianco, Cantina Torelli, Italy, glass (2oz) 10.
-
14
Tasting of two Oolong teas
Lunch Menu
The lunch menu is a "Table d'hôte". The main course includes the first course, a cup of coffee, tea or infusion
First courses
-
Merguez sausage
potato foam, Chinese artichoke, salsify, roasted garlic purée, vermouth sauceBourgogne Passe-tout-grains 2017, Sa Seule Raisin d'Être, Héloïse et Antoine Lienhardt, France, half-glass 8,5, glass 17.
-
Smoked arctic char gravlax
horseradish yogurt, beet tuile, herring roe, watermelon radish vierge sauceQuébec 2016, Chardonnay Signature, Le Vignoble du Ruisseau, Canada, half-glass 8.5, glass 17.
-
Jerusalem artichoke soup
pancetta, hazelnuts, pickled daylily budsVin de France 2017, Le Rosé, Domaine Vacheron, France, , half-glass 9 , glass 18
-
Tagliolini with clams
garlic butter, Parmigiano ReggianoVinho Verde 2016, air, Antonio Lopes Ribeiro, Portugal, half-glass 6.5, glass 13.
-
12
Foie gras terrine
lingonberry gel, pistachios, brioche, celery with beer vinegarAlsace 2015, Riquewirh Riesling, Trapet, France, half-glass 8, glass 16
Main courses
-
30
Orecchiette
fennel pork sausage, spinach, garlic, Pecorino RomanoBourgogne Passe-tout-grains 2017, Sa Seule Raisin d'Être, Héloïse et Antoine Lienhardt, France, half-glass 8,5, glass 17.
-
34
Trout
chestnut and squash gnocchi, Brussels sprouts, carrot crumble, shiitake mushroomsCôtes du Roussillion 2016, Le Ciste, Domaine Laguerre, France, half-glass 7.5, glass 15.
-
37
Guinea fowl breast
carrot purée, bok choy, beet boulangère, shallot crumble, poivrade sauceVinos de Madrid 2015, Navaherreros, Bernabeleva, Spain, half-glass 7, glass 14.
-
40
Braised lamb shoulder
risotto style smoked spelt, parsnip purée, shiitake mushrooms, peppered walnutsColline Novaresi 2015, Mötviflon, Francesco Brigatti, Italie, half-glass 9, glass 18.
-
44
Duck magret
oyster mushrooms, lingonberries, salsify chips, squash purée, Chinese artichoke, braised endives, bordelaise sauceVacqueyras 2016, Domaine D'Ouréa, France, half-glass 9, glass 18.
-
49
Iceland cod
confit potato, crispy kale, salsify, celeriac foamQuébec 2016, Chardonnay Signature, Le Vignoble du Ruisseau, Canada, half-glass 8.5, glass 17.
Cheeses
-
12
Dragon’s Breath Blue and Lune de Miel
pickled shallots, Honeycrisp apple purée with quince vinegar, toasted pistachios, cilantro oil
Desserts
-
12
Cashew bavarian cream
gingerbread blondie, blueberry gel, blueberry and orange blossom sorbetJerez, Amontillado Tio Diego, Valdespino, Espagne (2oz) , half-glass 15
-
12
White chocolate and fir pudding
ginger meringue, brown sugar tuile, lingonberry cream and sorbetMacvin du Jura, Domaine de la Tournelle, France, half-glass 15
-
12
Milk chocolate mousse
sea buckthorn gel and caramel, cocoa granolaPorto LBV 2004, Smith Woodhouse (2oz) , half-glass 10
-
12
Citrus and cranberry tartlet
juniper chantilly and meringue, tonka bean and cream cheese ice creamVin de France 2016, Fleurs d’Érables, Les Sablonnettes, France (2oz), half-glass 8
Wine List
Where wines from around the world and local products coexist in perfect harmony.
View our wine listMise à jour : 11 December 2018
