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 -
195 / 296
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
Jerusalem artichoke soup
confit Jerusalem artichoke, shiitake mushrooms, Jerusalem artichoke chips, hazelnut milk emulsion, pickled mustard seeds -
26
Fresh pasta
sea urchin, Espelette pepper, shiitake mushrooms, pickled radish pods, Parmigiano Reggiano -
27
Trout
romano bean purée, roasted lemon gel, confit potato, herb oil, paprika -
28
Roasted leg of lamb
Parmigiano Reggiano, oyster mushrooms, za’atar croutons, pickled beets, green garlic mayonnaise -
29
Striped bass marinated with berry vinegar
fir mousse, radish, sea buckthorn berry gel, pickled shallot -
30
Foie gras terrine
buckwheat crêpe, apple purée, walnut tuile, sherry apple
Main Courses
-
48
Cavatelli with king eryngii mushrooms
curshaw squash, kale, truffle butter, Parmigiano Reggiano -
52
Suckling pig loin
celeriac, potato purée with rosemary, carrots, burnt onion purée, shiitake mushrooms, vermouth sauce -
54
Duck magret
carrot purée, squash, barberry, shiitake mushrooms, poivrade sauce -
57
Lamb saddle
Jerusalem artichoke purée, rutabaga, kale, shiitake mushrooms, salsify, kohlrabi braised with fennel, roasted garlic sauce -
58
Venison loin
beet and black garlic purée, Brussels sprouts, roasted beets, oyster mushrooms, cocoa sauce -
58
Halibut
Jerusalem artichoke, salsify purée with cumin, roasted salsify, oyster mushrooms, carrots, beurre blanc
Cheeses
-
19
Dragon's Breath Blue and Lune de Miel
Ambrosia apple purée with quince vinegar, pickled shallots, toasted pistachios, cilantro oil
Desserts
-
19
Juniper meringue and sponge cake
lemon curd, tarragon crème anglaise, blueberry sorbetMuscat du Cap Corse 2015, Grotte di Sole, Jean-Baptiste Arena, France, glass (2oz) 13.
-
19
Cashew praline panna cotta
Nyangbo chocolate and orange blossom sauce, brown butter granola, sour cherry gel and sorbetVermouth Torino, Bianco, Cantina Torelli, Italy, glass (2oz) 10.
-
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
Genoise cake
pecan cream, crispy milk foam, tonka bean sablé, dulce de leche, sea buckthorn berries, tonka bean and cream cheese ice creamQuébec 2016, Vidal Vendanges Tardives, Domaine Les Brome, Canada (2oz) 13.
-
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.
-
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
-
Octopus
sobresada, olive, cherry bomb pepper, roasted lemon gel, potato, herbaliciousWagram 2017, Grüner Veltliner Fass 4, Weingut Bernhard Ott, Austria, half-glass 8, glass 16.
-
Trout gravlax
horseradish yogurt, herring roe, sea buckthorn berries, apple and squash vierge sauceBeaujolais 2017, Le P'tit Vélo, Geneviève Thisdel, France, half-glass 7, glass 14.
-
Jerusalem artichoke soup
pancetta, hazelnuts, pickled chanterelle mushroomsVin de France 2017, Le Rosé, Domaine Vacheron, France, , half-glass 9 , glass 18
-
Tagliolini with clams
Oka pepper, Pecorino RomanoVerdicchio dei Castelli di Jesi Classico Superiore 2016, Il Bacco, Coroncino, Italy, half-glass 7, glass 14.
-
Foie gras mousse
lingonberry gel, pistachios, brioche, salsify with red wine vinegarSlopes of Aenos 2016, Zakynthinos, Sclavos, Greece, half-glass 8, glass 16.
Main courses
-
30
Cavatelli
shiitake mushrooms, pine nuts, squash, Parmigiano Reggiano, spinach, brown butter sauceBeaujolais 2017, Le P'tit Vélo, Geneviève Thisdel, France, half-glass 7, glass 14.
-
34
Walleye
endive, Jerusalem artichoke purée, Brussels sprouts, walnuts, grenobloise sauceSlopes of Aenos 2016, Zakynthinos, Sclavos, Grèce, demi-verre 8, verre 16.
-
37
Guinea fowl breast
mushroom purée, barberry, beet, spätzle, shiitake mushrooms, bordelaise sauceBairrada 2016, Maria de Graça, Portugal, half-glass 7.5, glass 15.
-
40
Braised lamb shoulder
cipollini onion, carrots, king eryngii mushrooms, aligot, baconNaoussa 2015, Xinomavro Nature, Thymiopoulos, Greece, half-glass 7, glass 14.
-
48
Haunch of venison
lentils, oyster mushrooms, roasted parsnip, beet, coffee gastriqueRosso Piceno 2016, Tenuta Pongelli, Bucci, Italy, half-glass 7.5, glass 15.
-
54
Stripped bass
wintergreen, roasted scallions, salsify chips, corn emulsion, oat, kombuVerdicchio dei Castelli di Jesi Classico Superiore 2016, Il Bacco, Coroncino, Italy, half-glass 7, glass 14.
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
Cheesecake
cinnamon and hazelnut crumble, raspberry gel and sorbetQuébec, Cidre de Glace, Domaine Labranche, Canada (2oz) 9.
-
12
Lichu chocolate aerated ganache and sponge cake
wintergreen sorbet, sumac reduction, ginger caramel, caramelized cocoa nib tuilePorto LBV 2004, Smith Woodhouse (2oz) , half-glass 10
-
12
Olive oil sablé
pecan cream, olive oil jam, caramelized honey ice creamQuébec 2016, Vidal Vendanges Tardives, Domaine Les Brome, Canada (2oz) 13.
Wine List
Where wines from around the world and local products coexist in perfect harmony.
View our wine listMise à jour : 15 January 2019
