Menu
Tasting Menu
The tasting menu applies to the table as a whole and is only available in the evening.
Tasting Apéro
-
35
Two glasses of champagne
two ounces each
Tasting menu
-
148
7-course menu with or without foie gras
-
80 / 105
Wine pairing
5 glasses / 7 glasses -
213 / 324
Prestige wine pairing
5 glasses / 7 glasses
Menu à la carte
The "À la carte" menu is only available in the evening.
First Courses
-
21
Kale, komatsuna and Swiss chard salad
raspberries, yellow beans, almonds, buttermilk vinaigrette -
21
Chilled asparagus soup
pancetta, tarragon oil, puffed buckwheat, green onion, fava beans -
26
Smoked mackerel
crème fraiche, chanterelle mushrooms, blueberries, daylily, sweet peas, green garlic emulsion, bread tuile -
27
Sea snails
beans, morel mushrooms, sea parsley, cherry tomatoes, Swiss chard purée -
28
Veal carpaccio
pesto, zucchini, heirloom tomato, peas, pickled shiitake mushrooms, habanero mayonnaise -
32
Foie gras terrine
maple chiffon cake, black garlic purée, frosted pistachios, haskap berry and thyme gel
Main Courses
-
48
Orecchiette
broccoli, Swiss chard, peas, garlic scapes, oyster mushrooms, pine nuts, Pecorino Romano -
54
Rack of suckling pig
peas, carrots, sucrine lettuce, chanterelle mushrooms, blackcurrant sauce -
56
Duck magret
turnip leaf purée, snow peas, leek, turnip, angelica, morel mushrooms, madeira sauce -
65
Tenderloin
confit egg yolk, green asparagus, zucchini, morel mushrooms, onion purée, bordelaise sauce -
58
Halibut
clams, fennel, confit tomatoes, potatoes, shiitake mushrooms, bread tuile, rouille sauce -
59
Lamb saddle
broccoli purée, oyster mushrooms, kale, zucchini, roasted eggplant, poivrade sauce
Cheeses
-
20
Le Jersey Royal and La Tommette de Chèvre
blueberry gel, rhubarb and blueberry compote, rosemary and cheese shortbread, green garlic oil, rhubarb chip
Desserts
-
20
Pink pepper meringue
praline sponge cake, strawberry reduction and granité, fried hazelnutsMuscat de Céphalonie 2016, Vin Doux du Soleil, Sclavos, Greece (2oz) 19.
-
20
Bahibe chocolate ganache
raspberry chips and gel, pistachio oil sponge cake and powder, Hojicha tea whipped ganache and ice creamBugey Cerdon, Domaine Raphael Bartucci, France (4oz) 16.
-
20
Cashew praline bavarois
morello cherry and verjus gels, Dulcey chocolate and peanut coating, sourdough bread ice creamPorto LBV 2013. Quinta do Crasto, Portugal (2oz) 10.
-
20
Cannolo
mascarpone and juniper cream, white chocolate, haskap berry gel and iced milk, blackberry leaf gel and iced milkMaury 2017, Fagayra Blanc, Domaine les Terres de Fagayra, France(2oz) 13.
-
20
Cinnamon génoise cake
caramel mousse, caramel confit potato, fried barley, beer ice creamVin de France 2017, Fleurs d'Érables, Les Sablonnettes, France (2oz) 9.
-
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
-
Duck tartare
potato chips, kohlrabi, chives, cherry bomb pepper, beer vinaigretteVino Rosato 2018, Bricco Lorella, Antoniolo, Italy, half-glass 7.5, glass 15.
-
Confit trout
crème fraîche with buttermilk, cucumber kombucha, fennelChinon 2015, Château de Coulaine, France, half-glass 8.5, glass 17.
-
Clams
asparagus, pancetta, sea pea, goldmoss stonecrop, oxalisRibeiro 2017, Finca Teira, Manuel Formigo, Spain, half-glass 6.5, glass 13.
-
Nordic shrimp
tomato gazpacho, cucumber, radish, croutonsBourgogne 2017, Les Pièces, Domaine Chevalier Père et Fils, France, half-glass 9, glass 18.
-
12
Foie gras terrine
maple syrup sponge cake, black garlic purée, honeysuckle berry and thyme gel, pistachiosMosel 2016, Riesling Vom Grauen Schiefer, Clemens Busch, Germany, half-glass 8.5, glass 17.
Main courses
-
30
Cavatelli
chanterelle mushrooms, peas, Pecorino RomanoVino Rosato 2018, Bricco Lorella, Antoniolo, Italy, half-glass 7.5, glass 15.
-
34
Iceland cod
zucchini coulis, shiitake mushrooms, tempura zucchini flower, confit fennelRibeiro 2017, Finca Teira, Manuel Formigo, Spain, half-glass 6.5, glass 13.
-
37
Quail
spring onion, confit cherry tomatoes, Swiss chard, kale, carrot, zucchini, king eryngii mushrooms, poultry stock with bone marrowSaumur Champigny 2017, Antoine Sanzay, France, half-glass 8.5, glass 17.
-
42
Round of veal
roasted beets, snow pea, Swiss chard, eggplant purée, oyster mushrooms, bordelaise sauceEger 2015, Eged-Hegy Dulo Kékfrankos, J&J, Hungary, half-glass 8, glass 16.
-
44
Duck magret
asparagus, chanterelle mushrooms, fingerling potatoes, broad beans, turnip, poivrade sauceToro 2015, Valdosan, Bodegas Iturria, Spain, half-glass 9, glass 18.
-
54
Halibut
pea purée, morel mushrooms, peas, orach, radish, herring roe, beurre blancBourgogne 2017, Les Pièces, Domaine Chevalier Père et Fils, France, half-glass 9, glass 18.
Cheeses
-
12
Le Jersey Royal and La Tommette de Chèvre
blueberry gel, rhubarb and blueberry compote, rosemary and cheese shortbread, green garlic oil, rhubarb chip
Desserts
-
12
La Beurrasse goat’s cheese cake
pecan nut nougatine, blueberry and chamomile jam, chamomile sorbetVin de France 2017, Fleurs d'Érables, Les Sablonnettes, France (2oz) 9.
-
12
Espelette pepper brownie
hay caramel, whipped ganache and frozen parfait, morello cherry gel and mousse, cocoa gruéMuscat de Céphalonie 2016, Vin Doux du Soleil, Sclavos, Grèce (2oz) 19.
-
12
Sour cream pound cake
poached rhubarb, sage shortbread and custard, strawberry granitéPorto Colheita 1992, Poças, Portugal 20.
-
12
Olive oil cake
lemon meringue and curd, raspberry gel and chips, raspberry and long pepper sorbetBugey Cerdon, Domaine Raphael Bartucci, France (4oz) 16.
Wine List
Where wines from around the world and local products coexist in perfect harmony.
View our wine listMise à jour : 16 July 2019
