3 courses (starter, main course & dessert)
350 (Sunday to Thursday)
3 snacks + 3 courses (starter, main, dessert)
450 (Friday and Saturday)
Steak tartare with cognac, cornichons, dijon, herbs & potato crisps
Tomato tarte tatin with nicoise olives, fresh goat's cheese & arugula
-
Hake with new potatoes, peas, green beans, small carrots & fish fumé
Grilled pork neck with polenta, chanterelles, corn & vadouvan sauce
-
Plum sorbet with vanilla, almond macaroons, plum compote & meringue
3 cheeses with apricot marmelade & crouton (+55,-)
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
Baccala with crudité & smoked paprika
120
Scotch egg
75
Lucques olives
45
Pata negra ham
125
Starters
Steak tartare with cognac, cornichons, dijon, herbs & potato crisps
150
Tomato tarte tatin with nicoise olives, fresh goat's cheese & arugula
145
Agnolotti with lobster, fava beans, mascarpone & bisque
175
Farced morrel with rabbit, spinach, crouton & marsala sauce
185
Mains
Hake with new potatoes, peas, green beans, small carrots & fish fumé
235
Grilled pork neck with polenta, chanterelles, corn & vadouvan sauce
235
Fried halibut with spinach, olives, artichoke, courgettes & chicken sauce with Beaujolais
325
Steak au Poivre with pommes frites & salad
355
Sides
Bread with french butter
45
Radicchio salad with shallots & parsley
45
Pommes frites
65
Dessert & cheese
Pistachio ice cream
65
Plum sorbet with vanilla, almond macaroons, plum compote & meringue
95
3 or 5 cheeses with quince mostarda & crouton
120/160
Cannelé
45
Crème Brûlée with figs & FX Sherry
95
Chocolate mousse with Piedmont hazelnuts, cherries & whipped cream (2 pers.)
225
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.