À la carte
Premises
* INPUTS *
Foie gras and fig
Foie gras au naturel, fig and red grape, fig leaf crystalline
fig leaves, hazelnuts, white fig jasmine sorbet
Scallops
Burnt leeks, sherry vinaigrette, kumquat pomade, vanilla beurre blanc
vanilla beurre blanc
Pike Quenelle
Parsley and garlic runny heart, risotto mousse, trumpet of death
trumpet of death, tuile herbasses
* DISHES *
Veal
Sichuan pepper smoked veal medallion, truffled potato mousseline
potato mousseline, full-bodied jus in two textures,
of mutton feet
Le Maigre de corse
Fine stuffing with chanterelle mushrooms, barbecued eggplant,
sliced whey with black garlic and chives
Bresse poultry
Bresse poultry stuffed with chestnut, butternut palate confit,
sweet potato mousse, vinegar sauce and trumpet of death
* 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
***
Porcini cappuccino
Tonka bean whipped cream, hazelnuts, roasted porcini mushrooms
and condiment, parsley, garlic
Fine Tartelette
Butternut confit, trumpet of death, sweet potato espuma
espuma, mushroom ketchup, maple syrup gastrique sauce
Autumn-flavored vegetable casserole from Alexandrin
Chestnut and pear
* 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 chocolate Madeleine 80%, dark chocolate cream, cognac caviar
cognac caviar, tonka bean mousse, caramelized feuillantine tuile
caramelized feuillantine tuile, chocolate sorbet
Tea
Black tea génoise, toasted Madagascar vanilla syphon, tuile
lace, declination of tea, home-made tea
Carrot
Creamy saffron carrot, carrot cake, trompe l'oeil carrot declination
trompe l'œil, lemon and carrot juice jelly, blood orange sorbet
Fresh fruit
Tartelette, violet fig jam, candied quince and pear, kumquat jelly
kumquat jelly, lime gel, blackcurrant and lemongrass sorbet, fruit juice court
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
***