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Starters
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-
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-