Our menu
Starters
Slow-cooked octopus tentacles in broth / Marinated fennel shavings / Escabeche sauce
15.
Poached foie gras in white Aubance wine /white Aubance wine jelly / Flaxseed toast
19.
Tomato, onion, bell pepper, pine nut, olive & basil caponata / Goat cheese ice cream
14.
Main course
Monkfish, gently cooked at 64°C / Bourride-style sauce / Summer vegetables / Garnished with spring onion and Kalamata olives
25.
Lamb confit then seared / Fine puree whipped with garlic butter / Short cooking juice
25.
Roasted Iberian pork presa / Crispy polenta with a soft center / Roasted carrots and zucchini / Sage-infused pork jus / Raclette cheese espuma
25.
Silky garlic butter purée / Braised fennel / Steamed broccoli and tender carrots / Sautéed shiitakes / Raclette espuma
21.
Desserts
Selection of fine cheeses, carefully curated
12.
Frozen nougat “Touron” truffle / Salted butter caramel / Crushed meringue
11.
Dark chocolate fondant / Praline cream
10.
Strawberry soup / Strawberry sorbet / Mascarpone cream / Meringue shards
10.