En cinq services

« Au fil des Saisons »

Venaison and Duck Liver terrine, mustard sprouts, and onions pickles

Extra 5€

Meagre Fish ceviche, diced Green and Red pepper, radishes and Motti cress

Smoked Eel, Beetroots, French Offal sausage, yogourt and horseradish

Warm Mushrooms cream, fried Wild Mushrooms, Soft boiled Egg and chervil

Tartare de veau et langoustines

Mayonnaise au Wasabi, Cheveux d'Anges et zestes de citron
Entrée : +8€
Plats : +8€

Ris de veau croustillant

Mousseline de Panais, Panais rôtis, Jus corsé
180/200g
À la carte

Steam Cod fish, flamed leeks, dry tuna fish and safran cream

Pan fried Scallops, Cauliflowers mash with soft Curry and Thai green Mango

Extra 6€

Carnarolli Risotto with Beetroot and raspberry vinegar, cooked with parmesan cheese, seasonals vegetables

Roasted Guinea Fowl, mash Sweet potatoes, Squash and Chestnuts, "Supreme sauce"

Deer Filet with Cabbage and "Grand Veneur" meat Sauce style

Extra 8€

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

Extra 5€

Burgundian cheeses matured by Marie Quatrehomme

Extra 8€

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

Roasted crispy Pineapple with Rhum, Hazelnuts and Passion Fruit Sherbet

Quince cooked in orange syrup, Home made Gingerbread, Almond, Black tea with Citrus fruit

"William" pear cooked in red wine, Cardamone powder, Fresh cream from Isigny, purple Oxalis plant

Extra 3€

En cinq services

« Au fil des Saisons »

Venaison and Duck Liver terrine, mustard sprouts, and onions pickles

Meagre Fish ceviche, diced Green and Red pepper, radishes and Motti cress

Smoked Eel, Beetroots, French Offal sausage, yogourt and horseradish

Warm Mushrooms cream, fried Wild Mushrooms, Soft boiled Egg and chervil

Tartare de veau et langoustines,

Mayonnaise au wasabi, cheveux d’anges et zestes de citron

Steam Cod fish, flamed leeks, dry tuna fish and safran cream

Pan fried Scallops, Cauliflowers mash with soft Curry, "Di Colonnata" Ham and Thai green Mango

Roasted Guinea Fowl, mash Sweet potatoes, Squash and Chestnuts, "Supreme sauce"

Deer Filet with Cabbage and "Grand Veneur" meat Sauce style

Carnarolli Risotto with Beetroot and raspberry vinegar, cooked with parmesan cheese, seasonals vegetables

Crispy Veal Sweetbread, roasted parsnip, parsnip mash, veal meat stock

Saint Nectaire Fermier cheese, Mushroom Carpaccio, Cacao powder

Burgundian cheeses matured by Marie Quatrehomme

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

Roasted crispy Pineapple with Rhum, Hazelnuts and Passion Fruit Sherbet

Quince cooked in orange syrup, Home made Gingerbread, Almond, Black tea with Citrus fruit

"William" pear cooked in red wine, Cardamone powder, Fresh cream from Isigny, purple Oxalis plant

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