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Starters

Sweet potatoes soup, Crumble with comte cheese, Seeds, Chestnut emulsion

18-

Stuffed onion with mushrooms, Confite egg with soya sauce, Ginger vinaigrette

19-

Raw croaker fish, Butternut, Pomegranate, Mustard ice cream  

22-

Semi-cooked foie gras, Roasted celery, Crispy buckwheat, Lemon gel     

24-

Dishes

Stuffed gougers with ricotta and truffle, Spinach, Textures of carrot

30-

Sauted scallop, Green lentils cream, Cauliflower, Kumquat, Amaretto emulsion

38-

Fish of the day, Risotto of potatoes with seaweed, Leek, Chive and horseradish hollandaise sauce

39-

Confit pork belly, Declinaison of Jerusalem artichokes, Sweet pepper, Thaï sauce

37-

Capon supreme, Lovache and mandarin butter, Parsnip, Marined cabbage, Pearled juice

38-

Desserts

Selection of cheeses from Bruand Fromagerie

13-

Yule log of L’Ecorce, Praline and passion fruit, Pineapple and rhum sorbet

13-

Macaron, Lychee cream, Grapefruit confite, Yuzu sorbet

13-

Chocolate biscuit, Cinnamon pastry cream, Nougat ice cream

13-