Saisonal proposals

 

Starters

 

Organic salmon marinated with pomegranate

White cabbage with Espelette peppers and goat cheese

Beet humus with mint

 

Short roasted scallops

Cucumber brunoise with spicy mango

Curry quinoa

Yoghurt foam with lime

​

Sea bass tatar marinated with lime, ginger an Szechuan pepper

Black radish, green beans and Granny Smith salsa

Ponzu vinaigrette

 

Tempered Halibut medallion

Aïoli with wild garlic

Artichokes 'Barigoule'

 

Half Canadian lobster

Salsa of roasted peppers, herbs and lemon

Risotto mit green aspargus tips

​

Quail breast with light juice with raisins

Beluga lentils

Celery cream with liquorice

 

Pan-fried duck foie gras escalope

Hazelnut and sultanas

Carpaccio of candied apple with vanilla

​

Perfect organic chicken egg

Pea cream with tarragon

Foam of Colonnata bacon

Breadcrumbs streussel

 

Cucumber mint sorbet with Monkey 47

​

Tomato basil sorbet with Vodka

 

​

Main Courses

 

Pre-saltet whithe cod

Pink grapefruit vinaigrette

Cylinder of young leek and potatoes

​

Organic poultry breast

Juice with wild mushrooms

Mashed potatoes with olive oil

Carrots with sage

 

Double veal chop
cooked at low temperature

Roasted spring onions

White asparagus

Open ravioli with herbs​

​

Black Angus beef tenderloin

Fresh morrels with cream sauce

Potato 'Mille-feuille'

Spring vegetables

 

​

Cheese

 

Assorted cheese plate

Nut and fig bread

 

 

Desserts

 

Lemon meringue tartlet

Citrus fruit salad with Campari

Almond cracker

​

Pistachios tartlet

Strawberry salad with basil

Rhubarb sorbet

 

Mini savarin with white Rum

Roasted pineapple with maracuja

White chocolate mousse with coco nut

​

Warm chocolate tartlet

Nougat ice cream

Fresh raspberries

​

​

Wines upon request