A la carte

Taxes and services included


Starters 20

  • Fish soup prepared with organic saffron, smoked trout eggs and confit potatoes with brown butter.
  • Royale style (foie gras) deer stew, Melanosporum truffle from Minervois and mushrooms.
  • Seared scallops from Normandie, different kind of radish, black lemon from Iran, red curry.

Main courses 36

  • Mediterranean seabass confit with duck fat, chinese artichock, Tsukemono style salsify, Mikan mandarin with Sichuan pepper, salted bacon.
  • Poultry from Pic Saint-Loup in two different ways, slow cooked breast with a skin of chervil root, the leg marinated with miso, roasted pear and cromesquis of parsley and chervil roots.
  • Beef from Aubrac roasted with flax seeds, beef and black garlic gravy, organic seaweed tapenade, brioche stuffed mushroom.

cheese trolley 16

Desserts 14

  • Sugar free lemon meringue, nut praline with coco flower sugar, lemon cream with birch tree sugar, lemon balls and praline and lime ice cream.
    Turbot à la plancha
  • Carott and citrus smoked with Tchuli pepper, citrus terrine, sand carott poched in citrus broth, carott and Tchuli pepper sorbet.
  • Finger chocolat Nyangbo, Streusel et biscuit banane, crémeux cacahuète, mousse chocolat noir Nyangbo, glace cacahuète.