Formula n ° 1

€21

Starter

Escalope of duck foie gras breaded with pistachio, glazed salsify, fried kale (supplement €3)

Pâté en croute, quail and morels, red port jelly

Citrus “Gravelax” style bass cannelloni, herb salad, curry tapioca tuile

Red beet velouté, raw and cooked brunoise with walnuts, fresh goat cheese cappuccino

Main courses

Pan-fried monkfish medallions, Puy green lentil mousseline, baby onions, bacon crisps, pearl jus with hazelnut oil (supplement €3)

Noix de Saint Jacques snackées, melting carrots and spicy juice

Hanger steak with shallots, oyster mushrooms and broccoli tops, Gorgonzola cream

Pork tenderloin roasted at low temperature, large Beaufort risotto fries

Half-pigeon roasted on chest and its leg confit, celery mousseline with truffle oil, celery condiment – ​​apple (supplement €5)

The vegetarian dish:
On request, a vegetarian dish will be offered, depending on the day’s arrival

Desserts

All our desserts are homemade

Plate of matured cheeses

Faisselle according to your desire: “Plain, sugar, red fruit coulis, chestnut cream, honey or cream”

Banana flambéed with rum, cappuccino and crisps, bergamot sorbet

Like a Bourdaloue pie, sweet almond cream, crunchy tuile

The Gourmet Café

The essential: (supplement 3€)

The “Valrhona” dark chocolate sphere, “Bounty” style, Malibu jelly, coconut sorbet