À la carte
Premises
* INPUTS *
Terrine of duck foie gras cooked au naturel
and sweet spices
Arugula veil, Breton parmesan shortbread, strawberry compote and brunoise
strawberry sorbet flavored with celery
Scampi quenelle
Stuffed quenelle, trout egg bisque
and wild black rice
Arctic char with marjoram
Avocado guacamole, bell pepper pomade, dried fruit granola,
pickles and light raspberry hollandaise
* DISHES *
Bresse poultry stuffed with savory
tarragon jus, chard ballotine,
zucchini ragout zéphyr
Roasted sole meunière
Fine chanterelle stuffing, barbecued eggplant,
sliced whey with black garlic and chives
Smoked fillet of beef
jus, pommes dauphines with green pepper and Padron pepper
and Padron pepper, old beaufort cheese tartlet
* 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
***
Tomato
Beef heart tomato smoked on the barbecue, Provence condiments
tomato sorbet and lightly spiced juice
Fine tartlet
Roasted eggplant caviar, sautéed chanterelles,
whey sauce and fresh herbs
Alexandrin's seasonal vegetable casserole
Peach-Apricot
* 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 80% dark chocolate Madeleine, chocolate mousse
chocolate mousse, Espelette pepper gavotte, cherry compote
red wine sauce with spices and morello cherries
Peach
Mint cream, peach cloud, peach and peppermint brunoise
and peppermint, crumble and Vigne peach sauce
Apricot
Candied apricot, apricot sorbet, matcha tea espuma,
granola and fine meringue tuile
Strawberry savory
Savory-infused panna cotta, vanilla-flavored faisselle mousse
vanilla, strawberry and tagetes bonbon coulant,
fresh strawberry juice
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 executive chef Côme BOUCHENE
Meat sourced from France
Table of allergens available on request
***