At dinner time...

Main Course Only : 25€ / Starter – Main Course: 32€ / Starter – Main Course - Dessert : 38€

all the week's dinners, saturday lunch & dinner and banks holidays !

( Please note: during public holidays we only offer the evening menu. )


Lightness …

  • Snacked scallops, parsnip mousseline,

    chervil condiment, clementines and buckwheat, parsnip chips, smoked butter foam.
  • Lean gravlax flavored with ginger and Sarawak pepper,

    gray shrimp broth, long turnip, green apple, oil and shiso tempura.
  • Homemade foie gras flavored with Calvados,

    quince compote, lime balls and brioche flavored with voatsiperifery pepper. (Supplement 5€)
Main courses


  • Buddha's hand confit salmon,

    pressed leeks with Nori seaweed, celeriac mousseline with pine nuts and lace tiles with squid ink.
  • Roasted duck breast,

    yellow pepper puree flavored with yuzu, sautéed chanterelles and eryngii, coriander pesto with peanuts, strong mushroom jus.
  • Roasted free-range chicken supreme,

    chestnuts and pearl onions, pumpkin, chestnut puree, butternut ketchup.




  • Blueberry dome, heart flowing with darjeeling tea and pear,

    dacquoise biscuit, fresh blueberries, pear crisps.
  • Black sesame ganache,

    yuzu lemon curd, soft chestnut biscuit, yuzu gel and black sesame chocolate tile.
  • Pressed pippin apples in olive oil,

    pastry sheet, tonka bean espuma, textured apples and olive oil ice cream.
  • Selection of cheeses from the “Crèmerie des Carmêlites”.

  • And of course,

    our chocolate fondant with a salted butter caramel heart and its white cheese ice cream.

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 understanding.

BIB Gourmand 2023 (for the 8th consecutive year)