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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
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
Mashed potatoes with olive oil
Double veal chop
cooked at low temperature
Roasted spring onions
White asparagus
Open ravioli with herbs
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