Menu
Tasting Menu
The tasting menu must be chosen by the whole of the table. Available only in the evening.
Tasting menu
-
152
7-course menu with or without foie gras
-
87 / 117
Wine pairings (optional)
5 glasses / 7 glasses -
280 / 393
Prestige wine pairings (optional)
5 glasses / 7 glasses (pricing subject to changes)
Menu à la carte
The "À la carte" menu is only available in the evening.
First Courses
-
23
Potato soup
funnel chanterelle mushrooms, roasted Jerusalem artichoke, torrefied hazelnuts, chive oil -
26
Gnocchi gratin with Clos-des-Roches cheese
shiitake mushrooms, cream sauce with sobrassada -
28
Veal carpaccio
grilled bell pepper, chanterelle mushrooms, cherry bomb pepper, artichoke, black truffle mayonnaise, Parmigiano Reggiano -
30
Razor clams
ginger fish stock, black radish, endive, cucumber, quinoa, pickled shimeji mushrooms, angelica oil, kumquat gel -
32
Foie gras terrine
peach purée with coffee caramel, lingonberries, buckwheat galette, cedar, black garlic purée, frosted pecan nuts -
32
Roasted scallops
lardo, shimeji mushrooms, kale, Savoy cabbage, cauliflower purée
Main Courses
-
48
Risotto Vialone Nano
leek greens emulsion, celeriac, watercress, funnel chanterelle and shimeji mushrooms -
56
Duck magret
white turnip boulangère, hedgehog mushrooms, rutabaga, Brussels sprouts, blueberry poivrade sauce -
58
Black cod
pickled vegetables, shimeji mushrooms, parsnip, camelina, eggplant, bok choy, endive beurre blanc -
59
Rack of lamb
Romano bean purée, spaghetti squash, parsley root, cherry tomatoes, king eryngii mushrooms, vermouth sauce -
65
Beef tenderloin
pont-neuf potatoes, black garlic mayonnaise, leek, carrots, shiitake mushrooms, bordelaise sauce
Cheese
-
20
Le Baluchon
sour cream, shallot cake, potato chips, pickled shallots, onion and miso purée, iced faisselle
Desserts
-
20
La Beurrasse goat's cheese cake
yuzu and lemon cream, hazelnut nougatine, thyme gel and meringue, beet reduction and ice milkPorto Colheita 1992, Poças, Portugal (2oz) 20.
-
20
Chocolate praline pinecones
boreal spice cake, fir meringue, fried mint powder, hazelnut crumble, compressed cranberries, Labrador tea granité, mulled wineMacvin du Jura, Pinot Noir, Domaine André et Mireille Tissot, France (2oz) 19.
-
20
Lavender bavarois
sweet clover sponge cake, yuzu cream, white chocolate crumble, haskap berry sorbet, lavender gelMadeira, Meio Seco 5 Years, D'Oliveiras, Portugal (2oz) 10.
-
20
Alpaco chocolate torte
brown sugar meringue, cocoa nibs, pumpkin seed oil crémeux, squash pastry cream, chocolate and rooibos crème anglaise, rooibos ice creamMaury 2018, Fagayra Blanc, Domaine les Terres de Fagayra, France (2oz) 15.
-
20
White chocolate cake
Matcha tea crumble, yogurt crémeux, apple and brandy gel, ginger caramel and ice cream, honey tuile, apple brunoise with ginger syrupBarsac 2005, Château Nairac, France (2oz) 22.
-
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
-
Lamb tartare
meat jus vinaigrette, green tabasco, bread tuile, Parmigiano ReggianoNiagara Peninsula 2016, Pinot Noir Les Villages, Bachelder, Canada, half-glass 8, glass 16.
-
Potato velouté
sour cream, pancetta, scallionVerona, Garganega, Filippi Vindagoti, Italy, half-glass 7.5, glass 15.
-
Flounder sashimi
blood orange, lingonberries, endiveChablis 2018, Domaine des Marronniers, France, half-glass 8.5, glass 17.
-
Confit and smoked mackerel
potatoes, ricotta cheese, morello cherries, sweet cicely, walnut oilCentral Otago 2017, Gibbston Vineyard Pinot Gris, Valli, New Zealand, half-glass 9, glass 18.
-
Foie gras mousse
Banyuls vinegar gel, caramelized shallots, chanterelle mushrooms, pickled mustard seedsChampagne Brut Blanc de Blancs, Delamotte, France, half-glass 15, glass 30.
Main courses
-
32
Tagliolini façon carbonara
nduja, kale, shiitake mushrooms, Pecorino RomanoBairrada 2017, Arinto Barrica, Campolargo, Portugal, half-glass 9.5, glass 19.
-
36
Walleye
parsley root, brown butter, pear, nori, parsley beurre blancChablis 2018, Domaine des Marronniers, France, half-glass 8.5, glass 17.
-
39
Guinea fowl breast
polenta, red bell pepper, tomato gel, olives, pickled chanterelle mushroomsMorgon 2017, Antoine Sunier, France, half-glass 9, glass 18.
-
42
Braised lamb shoulder
celeriac and yogurt purée, field peas, shimeji mushrooms, boulangère with tonka bean, brandy sauceBordeaux 2015, La Côte, Château Tire Pé, France, half-glass 8.5, glass 17.
-
50
Beef strip loin
haskap berry and green alder pepper gel, fingerling potatoes, red cabbage, apple, parmentier sauceDouro Reserva 2016, Quinta do Crasto, Portugal, half-glass 9.5, glass 19.
-
56
Black cod
sea buckthorn, Swiss chard, furikake, grey oyster mushrooms, bone marrow sauceCentral Otago 2017, Gibbston Vineyard Pinot Gris, Valli, New Zealand, half-glass 9, glass 18.
Cheese
-
14
Le Baluchon
shallot cake, sour cream, onion and miso purée, potato chips
Desserts
-
14
White chocolate and fir tartlet
whipped sour cream, hazelnut nougatine and praliné cream, blueberry gel and sorbetPorto Colheita 1992, Poças, Portugal (2oz) 20.
-
14
Miso chiffon cake
miso crisp, sweet potato crémeux and chips, maple whipped ganache and meringue, sweet potato ice creamMaury 2018, Fagayra Blanc, Domaine les Terres de Fagayra, France (2oz) 16.
-
14
Manjari chocolate mousse
raspberry and verjus gel, pistachio crémeux, chocolate crumble, raspberry sorbetVin de Liqueur 2014, Tanatis, Château De Viella, France (2oz) 10.
-
14
Bread pudding
blood orange reduction, maple syrup, grapefruit curd, Le Louché cheese ice creamBarsac 2005, Château Nairac, France (2oz) 22.
Wine List
Where wines from around the world and local products coexist in perfect harmony.
View our wine listMise à jour : 10 March 2020
