Menus Carte

The restaurant is closed on Sunday evenings, Mondays & Tuesdays.

The formulas of the Menu Carte offer you a wider choice, presenting dishes always worked in accordance with the product, the seasons and the market.

• Millefeuille of Crab with Celery and Green apple, Avocado and Squid ink Vinaigrette, Salad

• Thin snail pie, celery purée and tomato crushed, Cream of parsley and garlic

• Pan-fried duck liver with Sesame, Radish, Terry Yaki juice, Tart Chutney of Citrus fruits

• Royal Hare, Gnocchi of Potatoes with Truffles, Chervil purée and roasted Porcini mushrooms (Suppl. of 6 € on the menus)

• Veal from the lot, spinach shoots, Arabica roasted parsnips, butternut purée and spiral with guanciale and truffle

• Pan-fried scallops, crushed sweet potatoes, caramelised endives, citrus juice

• Supreme of wild mallard with Verjus, its leg in pastilla, caramelized quinces, braised chestnuts and endives Charlotte

• Cheese plate, Chutney and Salad

• Home made Ice and Sorbet, Madeleine

• Roasted Pear with Granola, Hazelnut Praline Heart, Chestnut Ice Cream

• Citrus Panna Cotta on a Biscuit like a Baba, Candied grapefruit quarters, Bergamot sorbet