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. )
Starters
Lightness …
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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
Essentially...
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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.
blablazla
Desserts
Sweets...
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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.
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Selection of cheeses from the “Crèmerie des Carmêlites”.
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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)