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
-
142
7-course menu with or without foie gras
-
80 / 105
Wine pairing
5 glasses / 7 glasses -
229/357
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
hedgehog mushrooms, mustard seeds, hazelnut milk emulsion, confit Jerusalem artichoke -
27
Trout
pickled daikon, scallion, Brussels sprouts, cipollini, roasted lemon gel, matcha beurre blanc -
28
Roasted leg of lamb
sea snails, pickled chanterelle mushrooms, roasted bell pepper mayonnaise, beet chips, Pecorino Romano -
29
black bass marinated with calamansi vinegar
orange, grapefruit gel, rooibos infusion -
25
Pan seared wild mushrooms with truffles
confit egg yolk, leek, toasted bread, mushroom meat jus -
30
Smoked foie gras terrine
lingonberry tuile, peach compote, blue honeysuckle berry gastrique, walnuts
Main Courses
-
48
Orecchiette
nduja, confit garlic, spinach, Parmigiano Reggiano, hedgehog, black trumpet and funnel chanterelle mushrooms -
52
Rack of suckling pig
cipollini, celeriac, roasted carrot, funnel chanterelle mushrooms, leek oil, roasted garlic sauce -
54
Duck magret
carrot and coffee purée, squash boulangère, carrot, barberry, black trumpet mushrooms, cocoa sauce -
57
Lamb saddle
chimichurri yogurt, oyster mushrooms, celeriac, kale chips, kirsch sauce -
58
Venison loin
beet and black garlic purée, Brussels sprouts, funnel chanterelle mushrooms, roasted beets, mushroom sauce -
58
Striped bass
accras, oyster mushrooms, roasted carrot, salsify, Jerusalem artichoke, yuzu foam, dashi sauce
Cheeses
-
19
Dragon's Breath Blue and Mont-Jacob
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 de Céphalonie 2016, Vin Doux du Soleil, Sclavos, Greece (2oz) 19.
-
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
Earl Grey mousse
orange blossom whipped ganache, orange blossom and cocoa crumble, yuzu cream, gin gelAlsace 2016, Gewûrztraminer Kritt, Marc Kreydenweiss, France (2oz) 10.
-
19
Maple cake
thyme and pecan crumble, pecan whipped cream, blue honeysuckle berry jam and sorbetMaury 2017, Fagayra Blanc, Domaine les Terres de Fagayra, France(2oz) 13.
-
19
White chocolate and brown butter cream
sumac reduction, raspberry gel and tuile, oat meringue and ice creamPommeau de Normandie, Famille Dupont, France, glass (2oz) 11.
-
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
smoked duck heart, chives, marinated vegetable and mustard seedEtna Rosso 2017, Pietradolce, Italy, half-glass 6, glass 12.
-
Confit trout
le Fleuron blue cheese, walnuts, anchovies and lemon vinaigretteRias Baixas 2017, Albarino, Adega Pedralonga, Spain, half-glass 8, glass 16.
-
Jerusalem artichoke soup
hazelnuts, lonza, croutons, pea tendrils, grilled canola oilTerre Siciliane 2016, Eureka, Marabino, Italia, half-glass 8, glass 16.
-
Mussel escabèche
tomato, pork belly, marinated white asparagus, sorrelJurançon Sec 2017, Cuvée Monplaisir, Domaine de Souch, France, half-glass 9, glass 18.
-
12
Smoked foie gras terrine
confit shallots, brioche, blueberry gel, black garlic puréeMuscadet Sèvre et Maine sur Lie 2017, Les Gras Moutons, Domaine de la Pépière, France, half-glass 7, glass 14.
Main courses
-
30
Cavatelli
pine nuts, Parmigiano Reggiano, black trumpet and crispy funnel chanterelle mushroomsOkanagan Valley 2017, Chardonnay, Meyer, Canada, half-glass 7,5, glass 15.
-
34
Walleye
marinated chanterelle mushrooms, celeriac, buttermilk emulsion, herring roe, dill oilMuscadet Sèvre et Maine sur Lie 2017, Les Gras Moutons, Domaine de la Pépière, France, half-glass 7, glass 14.
-
39
Confit duck leg
onion purée and petal, roasted parsnip, black garlic purée, field peas, kale chips, poivrade sauceBourgueuil 2008 Grand Mont, Pierre Jacques Druet, France, half-glass 8.5, glass 17.
-
40
Braised lamb shoulder
cipollini onion, barley, carrots, spinach puree, pine nuts and herb crumbleEtna Rosso 2017, Pietradolce, Italy, half-glass 6, glass 12.
-
48
Haunch of venison
beet ketchup, Brussels sprouts, salt and vinegar walnuts, braised mushroomsPriorat 2014, Fina, Celler Hidalgo Albert, Spain, half-glass 8.5, glass 17.
-
54
Striped bass
lentil fritters, marinated eggplant purée, artichoke, oyster mushrooms, vadouvan and grilled lemon vinaigretteJurançon Sec 2017, Cuvée Monplaisir, Domaine de Souch, France, half-glass 9, glass 18.
Cheeses
-
12
Dragon’s Breath Blue and Mont-Jacob
pickled shallots, Ambrosia apple purée with quince vinegar, toasted pistachios, cilantro oil
Desserts
-
12
Carrot cake
goat cheese crémeux, spiced walnuts, beet ganache, pea pod ice creamVin de France 2017, Fleurs d'Érables, Les Sablonnettes, France (2oz) 9.
-
12
Cheesecake
cinnamon and hazelnut crumble, sour cherry 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
Frozen maple mousse
coffee gastrique and crumble, verjus gel, smoked oat tuile, bourbon bubblesMaury 2017, Fagayra Blanc, Domaine les Terres de Fagayra, France (2oz) 13.
Wine List
Where wines from around the world and local products coexist in perfect harmony.
View our wine listMise à jour : 26 February 2019
