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
Squash soup
bread tuile, apple mousse, squash brunoise, shiitake mushrooms, pickled mustard seeds -
26
Fresh pasta
clams, Espelette pepper, shiitake mushrooms, pickled daylily buds, clam stock -
28
Roasted leg of lamb
Parmigiano Reggiano, oyster mushrooms, za’atar croutons, pickled beets, green garlic mayonnaise -
29
Striped bass marinated with beer vinegar
fir mousse, radish, sea buckthorn berry gel, pickled shallot -
29
Black cod
romano bean purée, roasted lemon gel, confit potato, herb oil, paprika -
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 -
48
Guinea fowl breast
Jerusalem artichoke purée, rutabaga, kale, shiitake mushrooms, salsify, kohlrabi braised with fennel, roasted garlic sauce -
52
Rack of suckling pig
celeriac, potato purée with rosemary, carrots, burnt onion purée, shiitake mushrooms, vermouth sauce -
54
Duck magret
carrot purée, squash, barberry, shiitake mushrooms, poivrade 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
Genoise cake
pecan cream, crispy milk foam, tonka bean sablé, dulce de leche, sea buckthorn berries, tonka bean and cream cheese ice creamVin de France 2016, Fleurs d'Érables, Les Sablonnettes, France, glass (2oz) 8.
-
19
Pink pepper meringue
ginger sponge cake, lemon curd, tarragon syrup, raspberry granitéMuscat du Cap Corse 2015, Grotte di Sole, Jean-Baptiste Arena, France, glass (2oz) 13.
-
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
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.
-
19
Praline panna cotta
Nyangbo chocolate and orange blossom sauce, brown butter granola, blueberry gel and sorbetVermouth Torino, Bianco, Cantina Torelli, Italy, 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, herbalicious sauceWagram 2017, Grüner Veltliner Fass 4, Weingut Bernhard Ott, Austria, half-glass 8, glass 16.
-
Confit arctic char gravlax
horseradish yogurt, herring roe, sea buckthorn berries, apple and squash vierge sauceBourgogne 2016, Cuvée Flavie, Guy Amiot et Fils, France, half-glass 9, glass 18.
-
Jerusalem artichoke soup
pancetta, hazelnuts, pickled daylily budsVin 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 sauceVerdicchio dei Castelli di Jesi Classico Superiore 2016, Il Bacco, Coroncino, Italy, 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.
-
35
Poultry ballottine
shallot purée, marinated garlic, wild rice, fried shallots, oyster mushrooms, confit Jerusalem artichoke, poivrade sauceNaoussa 2015, Xinomavro Nature, Thymiopoulos, Greece, half-glass 7, glass 14.
-
37
Guinea fowl breast
mushroom purée, barberry, beet, spätzle, shiitake mushrooms, bordelaise sauceBairrada 2016, Maria de Graça, Portugal, half-glass 7.5, glass 15.
-
48
Haunch of venison
lentils, king eryngii mushrooms, roasted parsnip, green purée, cipollini onion, béarnaise sauceDolcetto d'Alba 2015, Rivella Serafino, Italy, half-glass 9, glass 18.
-
54
Stripped bass
confit potato, crispy kale, salsify, celeriac foam, buttermilk sauceBourgogne 2016, Cuvée Flavie, Guy Amiot et Fils, France, half-glass 9, glass 18.
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
Milk chocolate mousse
sea buckthorn gel and caramel, cocoa granolaPorto LBV 2004, Smith Woodhouse (2oz) , half-glass 10
-
12
Olive oil sablé
pecan cream, olive oil jam, caramelized honey ice creamVin de France 2016, Fleurs d’Érables, Les Sablonnettes, France (2oz), half-glass 8
Wine List
Where wines from around the world and local products coexist in perfect harmony.
View our wine listMise à jour : 15 January 2019
