Surprise Menu. 140 composed by: one amuse-bouche, one starter, one fish or shellfish, one meat one pre-dessert, one dess
Surprise Menu
140
composed by: one amuse-bouche, one starter, one fish or shellfish, one meat one pre-dessert, one dessert and delicacies Our Sommelier will select the perfect wines to complete your experience
Wine selection
65
Meat Grilled lamb chops potato cake with Osso-Iraty cheese, caramelized onion, basil and lemon
58
Veal sweetbreads cooked with aromatic herbs fresh pasta, rhubarb, chanterelle mushrooms and almonds
60
Fillet of Aubrac beef reduction of beetroot, oregano gnocchi and kromesky fritter with Swiss chard in its reduced juice 64
Starter Soft-boiled egg gaspacho-style tangy ratatouille, Iberian ham on toast
36
Chilled puce crayfish courgette salad with raspberry vinegar, mayonnaise with sesame and basil
60
Warm foie gras in a sesame and poppy crust vegetable pickles and melon sorbet
40
Cold vegetal couscous with oysters and marinated Dublin Bay prawns carcass juice flavoured with citronella
Filleted breast of pigeon marinated with Earl Grey tea Nice-style millefeuille layering, tomato and simmered legs
56
Vegetable casserole with olive oil and garden herbs
30
Cheese trolley Matured by «La maison Quatrehomme»
20
52
Dessert
Light mousse of chocolate Carupano crisp pecan nut, cocoa sauce and milk ice cream
Fish
Light Ethiopian mocha cream thin dulcey chocolate leaves, cardamom ice cream
Lobster just seared aromatic coral stock, risotto-style vegetables
80
Minestrone of thinly-sliced fillets of John Dory with pesto
48
Fresh raspberries mousse and sponge cake with smoked paprika, lemon caramel and raspberry sorbet
Plain-cooked turbot artichoke pulp with argan oil and grilled vegetables
58
Lazare cherries mousse flavoured with juniper berries, thin lace biscuit and cherry/almond sorbet
Fillet of anglerfish sautéed with kasha butter, seasonal vegetables
56
vegetarian dish
Jean-Luc Rocha, Executive Chef, Mathias Alet Pastry Chef and their brigade
20
Jean-Luc Rocha Sharing and generosity are the key principles of our Michelin-starred Chef Jean-Luc Rocha, awarded with the title of Best Craftman of France in 2007. In his passionate hands, the traditions and know-how of the high gastronomy combine to create refined and generous compositions in which the freshest products of the French regions are sublimed
*A list of allergens is at your disposal, do not hesitate to ask the head waiter
All our meats are from Europe. All our dishes are «Homemade», elaborated on site from raw products. Net prices in euros, taxes and service included.
