The menu
Starter + Main course or Main course + Dessert: €30.50
Starter + Main course + Dessert: €36
Getting started
PEA GAZPACHO
cottage cheese, mint, pine nuts
14€
WARM GOAT’S CHEESE SALAD REVISITED
sucrine brulée, walnut praline, bread tuile, breaded goat cheese, strawberry gelatin
14€
VITELLO TONATO
red fruit pickles, capers, shiso leaf
20€
SEA BREAM GRAVELAX
peach tartar, rhubarb gel and veil, flowers
20€
PEA PANNACOTTA
pea pickles, fresh strawberries, foie gras siphon, bear garlic crumble, fresh herbs
20€ off menu
We continue with…
PLUMA IBERIQUE SNACKÉE
sauce vierge, pomme duchesse, green beans, raspberries
25€
BURRATA TOMATOES
hollowed tomatoes, tomato salad, burrata basil siphon, herbs, tomato gelatin
25€
SNACKED SEICHE
biscayenne chorizo sauce, saffron rice, seasonal vegetables
25€
MATURED ANGUS SIRLOIN
glazed carrots, eggplant caviar, meat jus, shallot confit
35€
For a smooth finish
APPLE GRANNY VANILLA AND DILL
granny apple compote, vanilla chantilly, almond shortbread, granny sorbet, dill
10€
CHERRIES AND TONKA
tonka diplomate, cherry flambé, cherry and tonka compote, lime crumble
10€
XOCO 60% CHOCOLATE MI-CUIT
cookie ice cream
10€
FROMAGES de la crèmerie St Antoine
Parthenay, Fourme de Montbrison, Tomme de vache frisée
13€
CAFÉ GOURMAND
verrine cookie vanille, madeleine glacé au chocolat miel noisette, sorbet pêche
13€
Chef’s suggestions
WHOLE LINE BAR (Approx. 1KG)
glazed carrots, scalloped potatoes, hollandaise siphon
30€ /person (minimum 2 people)
DUROC COCHON TOMAHAWK ( about 1 KG)
potato slices, seasonal vegetables, reduced juice
28€ /person (minimum 2 people)
Net prices in euros, taxes and service included.
Alcohol abuse is dangerous to health, consume in moderation.
Allergens: available on request each week.