Menu's

Veal and king prawns tartare, wasabi mayonnaise, capers and candied lemon.

Pork and duck terrine with poultry liver, Porto wine and dried fruits.

Pumpkin velvety, Chestnuts shavings, crusty bread.

Sauted Shell, “confit” leek, yuzu sabayon with aromatic herbs.

Tataki of red tuna, black sesami, fresh virgin sauce with ponzu, Chiogga beetroot marined with rice vinegar.

Roasted codfish, Pak-Choî cabage poched in mussels stock, saffron sauce

Pan fried Scallops, fenel declinaison, lemon and lime emulsion.

Sauteed and cream mushrooms, perfect egg and old parmesan foam

Roasted baby duck filet from Barbarie, Polenta declinaison, grappes with figs, red wine and honey sauce.

"Charolais" Beef filet, sauted baby potatoes and Shitaké mushrooms, meat stock.

Crispy Veal Sweetbread, mash of Jerusalem artichoke with Tonka bean, crisps of parsnip, sauted chanterelles and meat sauce with Lemon balm

Saint-Nectaire Fermier Cheese, Mushrooms Carpaccio, Cacao Powder.

Cheeses selections matured by Taka et Vermo.

Melting Samana Chocolate, black pepper Ice Cream, Caramelized Pecan Nuts.

Lemon pie, Italian meringue, basil gel.

Creamy rice pudding, orange and lime crusty biscuit, milk caramel.

Sélection du moment

VDF "jeux de rolle" Domaine Simian Vaucluse 2021

RIesling "Vieilles Vignes" Domaine Loberger

2020

Vouvray "Sang de roche" Clos Thierrière

2022

Bourgogne Côte-d’Or chardonnay Domaine Naddef– 2019

Meursault "Clos des luchets" Domaine Diconne

2021

IGP Perigord Domaine Mozaique

2022

Côtes du Rhône « Honoré » Domaine des Terriens-2021

2021

Bordeaux Chateau Cassini

2021

Bourgogne Côtes d’Auxerre La Ronce Domaine Goisot– 2021

2021

Volnay Domaine Rebourgeon-Mure

2021

Corse cuvée Faustine Domaine Abbatucci

2022

Jurançon "Octobre" Domaine Bellauc

2016

Montilla Morilles "Gran Reserva Dom PX" Toro Albala

1987