Taster Menu

Taster Menu 36 €

Ou à la carte.

Starters

Hot pumpkin and roasted hazelnuts soufflé, fingers of gingerbread with slightly salted butter.12€
Cream of Jerusalem artichokes and charlotte potato, diced salpicon chicken confit with chesnuts.11€
On a shortbread biscuit with parmesan and basil, a salad nicoise with fresh anchovies, marinated tuna and quail egg. 10€
Fresh salmon gravlax marinated in whisky tomato and ginger condiment, thin jelly of granny smith apple and dill.12€
A triologie of foie gras: one , in creme brulée with Armagnac, other, half cooked terrine and chutney with grapefruits, other, pan-seared with a slice of farmhouse bread with ceps.(suppl 6€ in menu). 16€
Surprise of snails provencale, cantal heart and a parsley butter.14€

FISHES

My paëlla: rizotto with sweet peppers and gambas, slice of farmhouse bread with spain mussels with tomato, squid with garlic and pickled lemon, chorizo chips, cream of peas. 24€
Artic char fish browned with a gomasio (cooking salt and sesam seeds) and poppy crust, celery purée and frying pan full of oreilles de judas (black mushroom). 21€
Red Mullet fillets on a bed of Japan pearls (of manioc) with basil, crushed razor shells and black olives, shellfish broth mariniere style. 22€

MEATS

Braised Pheasant supreme, polenta of barley corn, caramelized carrots and small chanterelles, wine sauce with cardamom.22€
Our Fillet of Beef with a slice of pan-seared foie gras, split peas with pancetta, grand veneur sauce. (suppl.6€ in menu).26€
Leg of Lamb center cuts with fresh thyme, steamed sweet potato, cream of green mizuna (salad), thin biscuit seasoned with balsamic vinegar.21€

Please order desserts with the rest of your meal, thank you.

Cheese platter.
Tatin Macaroon (as upside-down apple tart), reinette apple caramelized with salted butter, cream of nougat and rhubarb sorbet. 10€
Tutti-frutti meringue stuffed with vanilla-scented whipped cream, red berries coulis. 9€
The Bounty: on a crunchy praline biscuit, a coconut sorbet with chewy toffe heart, coated with milk chocolate sauce, pineapple-scented custard. 11€
The lemon tart: biscuit with pink pralines, lemon and mascarpone cream, combawa-scented jelly (exotic citrus fruit), shortbread pick-up stick and limoncello syrup. 12€
Revisited black forest, vanilla cream, chocolate mousse and crunchy, flambéed morello cherries. 11€
« A little bit of everything », a taste of all our desserts (sup.6€ menu).14€

Head Chef Laurent Riflade