1 soup, 1 main course, 1 glass of wine, 1 coffee.
For one person.
1 starter, 1 main course, 1 dessert.
For one person.
Private room available for 8 to 18 persons.
1 starter, 1 main course, 1 dessert, 1 mineral water et 1 coffee.
Sea trout smoked in hay, avocado cream with grapefruit, crunchy fennels, purple basil flavoured olive oil sauce and crusty cumin tuile
“A taste of spring ”. Ciabatta bread with lingurian olive ,lemon thym goat curd and Picholine olive oil “cooked-raw” vegetables
“Preserved-grilled » octopus with Sarawak pepper, Granny Smith apples condiment and turmeric roots, glazed daïkons and celery pickles.
Duck terrine with pistachios and sage, spiced prune and dates chutney with Banyuls vinegar.
« Caramelized-glazed » sweetbreads with orange zests, pink prawns jelly with lemongrass, artichokes with sumac and parmesan crumble (+6 euros)
Whiting fish filet, chickpeas with anchovies cream, eggplants and beans, candied lemon juice.
Tea steamed brill, with Kombu seaweeds, Kaffir lime emulsion and « mango-coriander » venere black rice (+8 euros)
Roasted rump of veal, arabica gravy, shallots fondue with horseradish and Agria mashed potatoes with spring onions.
Very tender beef cheek with Sherry, beet infused broth with galanga turnsip and pak choi with thai basil
Grilled Iberian Pluma pig with smoked paprika, green lentils with chorizo and eryngii mushrooms
3 AOC cheese (+2,00 €).
Speculoos ice-cream tiramisu with blueberries, bitter almond cream and Amaretto espuma
Crunchy and creamy Santo Domingo chocolate dome, candied sweet pepper with Espelette pepper, and roasted pistachio ice cream
Baba « cork » punched with old rum, caramelized pineapple, syrup with raisins and coconut milk chantilly
« Saint Honoré » revisited with salted butter caramel, crunchy wheat soufflé with praline and milk jam « passion-tonka »
Almond and lime soft biscuit with « strawberry-rhubarb » marmelade and elderberries juice