Around a soup 16€ (lunch)

1 soup, 1 main course, 1 glass of wine, 1 coffee.
For one person.

Menu of the month 38€

1 starter, 1 main course, 1 dessert.
For one person.

Menu Private Room 42€

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 ”.

“A taste of spring ”. Ciabatta bread with lingurian olive ,lemon thym goat curd and Picholine olive oil “cooked-raw” vegetables

“Preserved-grilled » octopus

“Preserved-grilled » octopus with Sarawak pepper, Granny Smith apples condiment and turmeric roots, glazed daïkons and celery pickles.

Duck terrine

Duck terrine with pistachios and sage, spiced prune and dates chutney with Banyuls vinegar.

« Caramelized-glazed » sweetbreads

« Caramelized-glazed » sweetbreads with orange zests, pink prawns jelly with lemongrass, artichokes with sumac and parmesan crumble (+6 euros)

Main courses

Whiting fish filet

Whiting fish filet, chickpeas with anchovies cream, eggplants and beans, candied lemon juice.

Tea steamed brill

Tea steamed brill, with Kombu seaweeds, Kaffir lime emulsion and « mango-coriander » venere black rice (+8 euros)

Roasted rump of veal

Roasted rump of veal, arabica gravy, shallots fondue with horseradish and Agria mashed potatoes with spring onions.

Beef cheek

Very tender beef cheek with Sherry, beet infused broth with galanga turnsip and pak choi with thai basil

Iberian Pluma pig

Grilled Iberian Pluma pig with smoked paprika, green lentils with chorizo and eryngii mushrooms



3 AOC cheese (+2,00 €).

Speculoos ice-cream tiramisu

Speculoos ice-cream tiramisu with blueberries, bitter almond cream and Amaretto espuma

Chocolate dome

Crunchy and creamy Santo Domingo chocolate dome, candied sweet pepper with Espelette pepper, and roasted pistachio ice cream

Baba « cork » punched with old rum

Baba « cork » punched with old rum, caramelized pineapple, syrup with raisins and coconut milk chantilly

« Saint Honoré »

« Saint Honoré » revisited with salted butter caramel, crunchy wheat soufflé with praline and milk jam « passion-tonka »

« Dacquoise » Almond soft biscuit

Almond and lime soft biscuit with « strawberry-rhubarb » marmelade and elderberries juice