DISCOVER THE VALENTINE'S DAY MENU
À la carte
Amuse bouche
* INPUTS *
Terrine of duck foie gras cooked au naturel with mild spices
Pear chutney, cardamom pear sorbet
Just-roasted scallops
Fine sweet potato purée, saffron cream and candied kumquat
Smoked Arctic char
Carrot cannelloni with bergamot, purple carrot mousseline,
miso sauce and soft beets
* DISHES *
Beef tenderloin
Artichoke purée, pickled rutabaga and roasted in hazelnut butter,
savory jus and walnut butter
Turbot steak
Tombée of leeks with star anise, cream and champagne espuma,
leek vinaigrette and vegetable stock gel
Bresse poultry stuffed with lobster
Hearty jus, roasted cauliflower purée, rye crackers
* 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 bergamot combination
Fine artichoke and rutabaga tartlet
Walnut butter
Alexandrin's vegetable casserole
Cardamom 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 Madeleine with Guanaja 70% dark chocolate,
creamy blond chocolate, dulcey crumble,
cocoa nib crunch
Almond
Soft Genoa bread, whisky almond cream,
roasted almond shortbread, light vanilla mousse and praline ice cream
Coconut Chestnut
Mousse and chestnut cookie in a crunchy envelope,
and coconut shavings.
The Lemon
Thin pana cotta with lemon thyme, soft cake
candied peel and lemon siphon,
tonka bean ganache
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 and Pierre CALLAU
***