MENU
Starters
Homemade smoked salmon, Hay mousse, Roasted salsify, Grapefruit
19-
Crispy hare, Quail egg, Carrot, Blackcurrant vinaigre
21-
Foie gras terrine, Gingerbread, Beetroot
23-
Dishes
Pumpkin tatin, Balsamique, Ossau Iraty
29.-
Sea bass, Shellfish, Celery raviole, Crémant de bourgogne sauce
38.-
Scallops, Green apple, Chestnut, Gorilla Pepper
39-
Capon breast, Jerusalem artichoke, Soy beans, Verbena and lemon butter
37.-
Beef Entrecote, Coriander and honey, Butternut, Endive, Beef juice
43.-
Desserts
Selection of cheeses from Bruand Fromagerie
12-
L’Ecorce Yule log, Hazelnut, Blond sesame, Exotic ice cream
12-
Dark chocolate biscuit, Around the citrus, Blood orange sorbet
12-
Revisited pavlova, Truffle cream, Roasted quince
15-