3 courses (starter, main course & dessert)
300
Steak tartare with cognac, cornichons, dijon, herbs & potato crisps
Green asparagus with hazelnuts, sorrel, ramson, parmesan & lardons
-
Ling with fennel, tomato confit, croutons & beurre blanc
Neck Fillet with peas, ventréche, baby gem, pearl onions, mint & chicken jus
-
Blood orange with meringue & vanilla ice cream
Cheese with gooseberries & crouton
A la carte
Snacks
Gillardeau oysters with lemon, mignonette & tabasco 3/6 pcs
145/265
Anchovies with aioli, lemon & crouton
110
Taramasalata with crudité & piment d'espelette
95
Scotch egg
75
Lucques olives
45
Pata negra ham
125
Starters
Steak tartare with cognac, cornichons, dijon, herbs & potato crisps
135
Green asparagus with hazelnuts, sorrel, ramson, parmesan & lardons
135
Grilled bread with tomato marmalade, anchovies, olives, oregano & fried egg
140
White asparagus with hollandaise, shrimps & piment d’espelette
165
Mains
Ling with fennel, tomato confit, croutons & beurre blanc
215
Neck Fillet with peas, ventréche, baby gem, pearl onions, mint & chicken jus
220
Seabass with cockles, peas, potatos & vermouth sauce
265
Steak au Poivre with pommes frites & salad
335
Sides
Baguette with french butter
45
Radicchio salad with shallots & parsley
25
Pommes frites
65
Dessert & cheese
Clafoutis with rhubarb & vanilla ice cream
110
Baked meringue with raspberry sorbet, crème pâtissière & raspberries
95
Lemon sorbet with olive oil
65
3 or 5 cheeses with gooseberries & 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.