À la carte
Amuse bouche
* INPUTS *
Terrine of duck foie gras cooked au naturel
and sweet spices
Rhubarb and strawberries
Just-roasted langoustines in carrot gel
Carrot cake, langoustine siphon, smoked cebette mayonnaise
Just-roasted snails
Broad bean panacotta, comté crisp, wild garlic siphon
* DISHES *
Low-temperature-cooked veal knuckles
Veal jus with tomato and sumac, potato mousseline,
artichokes en barigoule, broad beans and morels
Fillet of sea bass cooked one-sided
Vanilla stuffing, just-roasted asparagus, fine turnip purée, caramelized vanilla siphon
Bresse poultry stuffed with morels
Mousseline of peas and French peas,
caramelized morels
* CHEESE *
Cheese platter €14
* DESSERTS *
Sweet Prelude
See "Dessert theme" below.
***
Starter, main course, dessert €69
2 starters, main course, dessert €89
Vegetable trends
Premises
***
Carrot and pea revisited Alexandrin-style
Broad bean and morel asparagus tartlet
Alexandrin vegetable casserole
Strawberry rhubarb sorbet
* DESSERTS *
Sweet Prelude
See "Dessert theme" below.
***
Menu at €79
Temptation menu
Esprit libre du chef in 5 courses
(for the whole table)
***
Menu at €105
Temptation menu
Esprit libre du chef in 8 courses
(for the whole table)
***
Menu at €125
Dessert theme
Chocolate
Melting Madeleine with Guanaja 70% dark chocolate,
cocoa nibs, Chartreuse, cocoa bean praline
L'Exotique
Flambéed and roasted pineapple, vanilla passion caramel,
creamy mango passion confit
The Kiwi
Fresh kiwi fruit made into jam,
tarragon sorbet and mousse, crunchy meringue
Oats
(Gluten-free dessert)
Coffee granola, smoked oat milk panacotta, zephyr siphon, crispy polenta soufflé and smoked coffee sorbet
Business package
Lunch from Tuesday to Friday
Lunch from Tuesday to Friday
Starter, main course, dessert with the seasons
***
Menu at €49
Dishes created by chef Laurent RIGAL
and his two seconds Côme BOUCHENE
Meat sourced from France
Table of allergens available on request
***