| Snacks | |
| Oysters with lemon, mignonette & tabasco 6 pcs. | 190 |
| Radishes with goat cheese | 65 |
| Anchovies with croutons, aioli & lemon | 70 |
| Gougeres with comté & sortfodsskinke ham 4 pcs. | 100 |
| Scotch egg | 75 |
| Lucques olives | 45 |
| Pata negra ham | 125 |
| Starters | |
| Steak tartare with cognac, cornichons, dijon, herbs & potato crisps | 135 |
| White asparagus with Pata Negra & parmesan sauce | 150 |
| Langoustine with garlic butter, lemon & cocktail sauce | 145 |
| Rabbit terrine, ventreche, pistacie & mustard | 110 |
| Mains | |
| Poussin with green asparagus, onion, olive & vadouvan | 220 |
| Hake with leek, peas, mussels & sauce Noilly Prat | 190 |
| Lemon sole with pickled tomatoes, spinach & basil | 200 |
| Blackboard special | daily price |
| Sides | |
| Bread | 25 |
| Raddichio salad with shallots & parsley | 25 |
| Dessert & cheese | |
| Raspberry sorbet with meringue & crème pâtissière | 90 |
| Éclair with strawberries & vanilla cream | 95 |
| Pistachio ice cream with Picual olive oil | 65 |
| 3 or 5 cheeses with marmalade | 120/160 |
| Cannelé | 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.