3 courses (starter, main course & dessert)
300
Steak tartare with cognac, cornichons, dijon, herbs & potato crisps
Puff pastry pie with caramelized endive, olives, sherry & blue cheese
-
Haddock with courgettes, baked onions, piment & lightly smoked hollandaise
Roasted chicken with polenta, corn, black trumpet mushroom & vadouvan sauce
-
Plumsorbet, almond macaroons, crème Pâtissière & burned meringue
Cheese with gooseberry compote & crouton
A la carte
Snacks
Gillardeau oysters with lemon, mignonette & tabasco 3/6 pcs
145/265
Anchovies with aioli, lemon & crouton
110
Chicken liver parfait with cherry jam & crouton
85
Scotch egg
75
Lucques olives
45
Pata negra ham
125
Starters
Steak tartare with cognac, cornichons, dijon, herbs & potato crisps
135
Puff pastry pie with caramelized endive, olives, sherry & blue cheese
135
Rabbit terrine with pistachio, apricot, Côtes du Jura & ventréche
140
Ravioli with mascarpone, chanterelles & parmesan
145
Mains
Haddock with courgettes, baked onions, piment & lightly smoked hollandaise
215
Roasted chicken with polenta, corn, black trumpet mushroom & vadouvan sauce
220
Baked lemon sole with pommes puree, spinach, sherry & morrels (2pers)
650
Steak au Poivre with pommes frites & salad
335
Sides
Bread with french butter
45
Radicchio salad with shallots & parsley
25
Pommes frites
65
Dessert & cheese
Clafoutis with blackberries & vanilla ice cream
110
Plumsorbet, almond macaroons, crème Pâtissière & bruned meringue
95
Blackcurrant sorbet
50
3 or 5 cheeses with gooseberry compote & crouton
120/160
Cannelés
35
The menu is primarily fixed. However, we can always accommodate a pescetarian starter, main course and dessert. If it does not appear in the current menu, it is not possible to get a vegan or vegetarian dish. If you are very allergic to an ingredient or similar, please contact the restaurant in advance.