Evening Menu – In English

DINNER (all the week’s dinners and saturday lunch and dinner)

Main Course Only : 20€ Starter – Main Course: 28€

Starter – Main Course – Dessert : 33€





Gravlax of lean fish with Tasmanian pepper, crab « étrille » broth flavored with ginger,
tile cuttlefish ink, shoots of peas.
Pan-fried scallops, shells and pumpkin, clementine zest and squash seeds.
Foie gras flavored with gingerbread, compote of tangerines.

Main courses…

Cod confit with hazelnut butter, risotto of celery root, purée of purple carrots and
tapioca soufflé with saffron.
Pressed braised pork cheeks with green cabbage, Jerusalem artichoke purée, roasted chest,
ear chips and red wine reduction.
Roasted pigeon on chest, confit leg, tartine offal, parsnip purée, candied chestnuts,
roasted scorsonère.


Almond blancmange, beggar fruit, roasted pears with tonka bean, Kalamansi coulis.
Clémentine poached and raw, crumble with chestnut flour, mandarin mousse,
warm wine sauce, chestnut ice cream.
Roasted apple « reinette » in the oven, apple « Granny Smith » julienne,
apple « Golden » confit, vanilla madeleine and espuma manzanita.
And of course, our Chocolat fondant with its melting heart of salted caramel
Ask for the weekly selection


*This menu is an exemple. We will try and keep up-dated, however we do work with
fresh products and sometimes we need to adjust… Thank you for your