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« Au fil des Saisons »

Avocado Velouté, Coconut Breast of Milk, Citrus, Argan Oil and Granola

Smoked Breast Of duckling, Pear Jelly, kumquat Citrus and Buckwheat Oil

Meagre On Milk Bread, White Aspergus, Green Chartreuse Jelly and Black Lemon Whipped Cream

Extra 5€

Foie Gras with White Port, Melon Liqueur Jelly with Marigold Flowers. Condiment with Fermented Cucumbers, Melon, Almonds and Grapesi

Extra 10€

Hake fish Mosaique With Smoked Paprika, Green Split Peas Mash, Green Peas and White Butter Sauce With Cider

Fried Octopus, Artichoke Purée with Wild Garlic, Greek-Style Peppered Artichoke With Black Garlic Emulsion

Extra 9€

Candied And Grilled Pork, Sweet Potatoes Mash With Nuts Oil, Green Aspergus, Jalapeno, Honey And Oyster Sauce

Crispy Swetbread, Cauliflower Purée With Vadouvan and Pickles, Pomegranate Juice

Only à la carte 52€

Red Quinoa, With Mascarpone, Flower Tea Gel, Smoked Feta and Black Oil

Saint-Nectaire Fermier Cow Cheese, Mushroom Carpaccio, Cacao Powder

Extra 5€

Cheeses Selection matured by Taka et Vermo

Extra 8€

Melting Samana Chocolate, Red Pepper Ice Cream, Caramelized Pecan Nuts

Extra 3€

Kolhrabi Puffs With Kolhrabi Cream, White Chocolate, Chervil Coulis And Green Anise

Strawberry Pavlova, Balm Chantilly, Cream and Strawberry Gel Fraise Olive Oil, Pepper Meringue.

Avocado velouté Coconut breast of milk, Citrus, Argan Oil and Granola

Smoked Breast of Duckling, Pear Jelly, herbs mayonnaise and Buckwheat oil

Sea Urchin on milk bread, white asparagus, green Chartreuse jelly and black lemon whipped cream

36 Month aged Ham from Spain "Prudencia"

Duck liver ravioli, celeriac with green matcha tea, Lobster bisque with "Sudashi" Citrus fruit

Hake Fish mosaique with smoked paprika, Green Slip peas mash, green peas and white butter sauce with Cider

Fried Octopus artichoke Purée with Wild Garlic, Greek-Style Peppered Artichoke with Black Garlic Emulsion

Candied and Grilled Pork, Sweet Potatoes mash with nuts oil, green Asparagus, Jalapeno, Honey and Oyster sauce

Crispy Sweetbreads, Cauliflowers Purée with Vadouvan and Pickles, Pomegranate Juice

Fried Topside of Veal, "Blanquette" sauce with seaweed curry, olives and vegetables

Red quinoa, With Mascarpone, Flower Tea gel, smoked feta and black olive oil

Saint Nectaire Fermier cheese, Mushroom Carpaccio, Cacao powder

Cheeses Selections matured by Taka et Vermo

Melting Samana Chocolate, Voatsperifery Pepper Ice Cream, Caramelized Pecan Nuts.

Kolhrabi puffs with kolhrabi cream, White chocolate, chervil coulis and green Anise

Strawberry Pavlova, Balm Chantilly cream and strawberry gel with olive oil, pepper meringue.

Sélection du Moment

Anjou Blanc - Thibault Boudignon

2018

Saint-Peray "Ongrie" - Domaine Alain Voge

2020

Mäcon-Cruzilles "Genevrière" - Domaine Guillot Broux

2020

Bordeaux "Asphodèle" - Château Climens

2020

Chablis 1er Cru "Montmains" - Domaine Duple

2020

IGP Périgord - " Mosaique" - Famille Couloumy

2020

Anjou (VDF) - "Maupiti" - Terre de L'Elu

2023

Côte de Castillon - " Table" - Domaine de L'A

2021

Auxey-Duresses - Domaine Billard

2021

Bourgogne "Pinot Noir" - Domaine Pillot

2022

Jurançon "Octobre" Domaine Bellauc

2015

Montilla Morilles «Gran Reserva Dom PX» Toro Albala

1987