The Menus

THE MENU TERROIR

Starter, Main course and Dessert

€ 49

 
Sweet potato gnocchi with paprika, spinach fondue, and Parmesan cream

or

Half-cooked salmon trout, honey-glazed fennel, tangy condiment, and lemon mousseline

—

Roasted duck breast, butternut squash mousseline, cabbage, dauphine potatoes Fig crisp, grains of paradise jus

or

Pan fried cod, Bomba rice with Basque Chorizo, Bouchot mussels, Rondier saffron emulsion

—

Lemon and citrus mousse, lemon-ginger espuma

or

Tapioca pearls with coconut milk, caramelized pear, celery milk foam
 
 

THE GOURMET MENU

Starter, Main course and Dessert

€ 59

THE DEGUSTATION MENU

Starter, Fish plate, Meat plate and Dessert

€ 73

Pan-fried langoustines, Jerusalem artichoke fondant, orange marmalade, Tarragon bisque

or

Stuffed cabbage with beef and oriental spices, coriander seed sauce

—

One-sided line-caught sea bass, leeks, textured cauliflower, Aquitaine caviar Bourbon vanilla emulsion from Madagascar

or/and

Roasted and confit Cercoux pigeon, bacon-braised endive, garden quince, beetroot Sarawak pepper jus

—

Almond biscuit, blueberry compote, blackcurrant ganache and fresh blueberries`

or

Chocolate and hazelnut cake, extra bitter chocolate mousse Guayaquil, caramel coffee

✻
 

THE LUNCH MENU

 

 
 

According to his ideas, the chef will prepare a lunch menu that will give you a taste of his cuisine.

The lunch menu is made every day of the week from market products. (except weekends and holidays)

 
 

25 € : Starter – Main course ou Main Course – Dessert

29 € : Starter – Main Course – Dessert

 

 

Home made food

Meats of French and EU origins, Lists of allergens on request

VAT 10% on food and 20% on alcoholic drinks, service included