3 courses (starter, main course & dessert)
325
Steak tartare with cognac, cornichons, dijon, herbs & potato crisps
Green asparagus with hazelnuts, lovage, lardons & parmesan
-
Haddock with mussles, leak, peas, cucumber & Noilly Prat
Chicken Kiev with pommes puree, roasted chicken jus & watercress
-
Walnut ice cream with apple compote, macron & Calvados sabayon
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
Gougeres with comte, truffle & iberico ham
95
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
145
Green asparagus with hazelnuts, lovage, lardons & parmesan
145
Ravioli with mascarpone, chanterelles & parmesan
155
White asparagus with hollandaise, shrimps & piment d’espelette
175
Mains
Haddock with mussles, leak, peas, cucumber & Noilly Prat
235
Chicken Kiev with pommes puree, roasted chicken jus & watercress
225
Sea bass with Marinda tomatoes, fennel, Swiss chard, olives & tomato blanquette
295
Steak au Poivre with pommes frites & salad
345
Sides
Bread with french butter
45
Radicchio salad with shallots & parsley
30
Pommes frites
65
Dessert & cheese
Sorbet
50
Sticky toffee pudding
110
Walnut ice cream with apple compote, macron & Calvados sabayon
95
3 or 5 cheeses with gooseberry compote & crouton
120/160
Cannelé
40
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.