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 -
204 / 315
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
Toqué green salad
buttermilk vinaigrette, yellow beans, West Indian gherkin, fresh almonds, pear -
27
Leeks and sea snails
gribiche sauce, fresh almonds, oyster mushrooms, lovage oil -
26
Mackerel
crème fraîche, chanterelle mushrooms, blackcurrant, pickled artichoke, green onion emulsion, bread tuile -
30
Chilled heirloom tomato soup
tuna, cucumber, green onion, radish, soy -
28
Veal carpaccio
pesto, zucchini, melon, green beans, pickled lobster mushroom, habanero mayonnaise -
32
Foie gras terrine
blueberries, sweet and savory pistachios, clove pancake, raspberry gel, maple syrup, black garlic purée
Main Courses
-
48
Orecchiette
zucchini, cherry tomatoes, caramelized onions, pine nuts, green garlic ricotta, chanterelle mushrooms, Parmigiano Reggiano -
54
Suckling pig loin
carrot purée, sucrine lettuce, carrots, chanterelle mushrooms, pancetta, madeira sauce -
56
Duck magret
leek with artichoke cream, eggplant purée, lobster mushroom, turnip, pickled artichoke, poivrade sauce -
58
Line-caught Bluefin tuna loin
dashi bouillon with corn, shiitake mushrooms, bok choy, camelina, corn, grilled shishito pepper, sea orach -
59
Rack of lamb
broccoli purée, shiitake mushrooms, kale, grilled eggplant, flat beans, vermouth sauce with sweetgrass -
65
Beef ribeye
green beans, patty pan squash, brown butter, king eryngii mushrooms, onion purée, bordelaise sauce
Cheeses
-
20
Le Louché sheep’s milk faisselle
red bell pepper and raspberry gel, olive oil, black currant leaf granité, sesame seed crackers
Desserts
-
20
Pink pepper meringue
blueberry jam, praline cream, tarragon powder, blueberry sorbetQuébec 2011, Swenson White Vin de Glace, Domaine Gélinas, Canada (2oz) 20.
-
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 Colheita 1992. Poça, Portugal (2oz) 20.
-
20
Cannolo
mascarpone and juniper cream, white chocolate, haskap berry gel and iced milk, blackberry leaf gel and iced milkPommeau de Normandie, Famille Dupont, France (2oz) 11.
-
20
Sweet clover mousse
strawberry crémeux, lemon cream, shortbread crumble, strawberry and vinegar reduction, almond and shiso powder, strawberry chips, shiso iced milkJurançon 2017, Lapeyre, 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
shallot, chive, cherry bomb pepper, berry vinaigrette, smoked egg yolk gelBourgogne Hautes-Côtes de Beaunes 2016, Lucien & Fanny Rocault, France, half-glass 8.5, glass 17.
-
Flounder sashimi
cantaloupe, lemon, lime, samphire, cilantroChinon 2016, Silice, Château de la Bonnelière, France, half-glass 8.5, glass 17.
-
Pâté en croûte
pickled vegetables, apple mustardBourgogne 2017, Les Pièces, Domaine Chevalier Père et Fils, France, half-glass 9, glass 18.
-
Nordic shrimp
beans, spring onion, sobrasada, crispy bread, mint, oxalisQuébec 2017, Riesling, Le Vignoble du Ruisseau, Canada, half-glass 6.5, glass 13.
-
BLT tomato
ventreche, basil, aioli, fried bread, Parmigiano ReggianoEtna Rosato 2018, Tenuta delle Terre Nere, Italy, half-glass 8.5, glass 17.
Main courses
-
30
Linguine
anchovies, capers, roasted bell peppers, tomato sauce, onions, Pecorino RomanoEtna Rosato 2018, Tenuta delle Terre Nere, Italy, half-glass 8.5, glass 17.
-
34
Iceland cod
ventreche, pattypan squash, corn, fresh almonds, sea asparagus, almond milkKamptal 2017, Grüner Veltliner, Loimer, Austria, half-glass 7, glass 14.
-
37
Guinea fowl breast
confit cherry tomatoes, grilled green onions, sugar snap peas, habanero crème fraîche, bordelaise sauceRégnié 2017, Chamodère, Domaine Les Capréoles, France, half-glass 6.5, glass 13.
-
40
Braised goatling shoulder
pepper purée, eggplant, grilled sweet pepper, romano beans, oyster mushroomsToro 2015, Valdosan, Bodegas Iturria, Spain, half-glass 9, glass 18.
-
42
Veal round
barigoule artichoke, fingerling potatoes, leek, braised lobster mushrooms, black garlic puréeRosso Veronese 2015, L'Arco Arcum, Fedrigo Luga, Italy, half-glass 8.5, glass 17.
-
54
Bluefin tuna loin
corn purée, flat beans, Roscoff onions, sandwort, chanterelle mushrooms, sea orach, corn glazeBourgogne 2017, Les Pièces, Domaine Chevalier Père et Fils, France, half-glass 9, glass 18.
Cheese
-
12
Le Louché sheep’s milk faisselle
red bell pepper and raspberry gel, olive oil, black currant leaf granité, sesame seed crackers
Desserts
-
12
La Beurrasse goat’s cheese cake
pecan nut nougatine, haskap berry and chamomile jam, chamomile sorbetJurançon 2017, Lapeyre, France (2oz) 9.
-
12
Espelette pepper brownie
hay caramel, whipped ganache and frozen parfait, morello cherry gel and mousse, cocoa gruéPorto Colheita 1992, Poças, Portugal (2oz) 20.
-
12
Blueberry tart
mascarpone and maple crémeux, jasmine frangipane and ice creamPommeau de Normandie, Famille Dupont, France 11.
-
12
Olive oil cake
lemon meringue and curd, raspberry gel and chips, raspberry and long pepper sorbetBugey Cerdon 2018, Renardat-Fâche, France (4oz) 16.
Wine List
Where wines from around the world and local products coexist in perfect harmony.
View our wine listMise à jour : 6 August 2019
