Entrees

Tourteau

Fresh Crab, Zucchini, Cucumber and Grapefruit

20€

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Œuf

Fried poached egg, beans salad and Speck with lettuce sauce

15€

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Boeuf

Beef tataki

18€

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Pâté Croûte

Homemade “pâté croute” with sour vegetables and mustard cream

19€

Mains

Barbue

Roasted Brill, Pak choï cabbage, raw cauliflower, Tanzania oil pepper and lemon fishbone juice

25€

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Langoustine

Roasted Nephrops, asparagus, candied lemon and carcass juices

27€

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Agneau

Roasted Rib and Saddle of Lamb from Clavisy Farm, Eggplant Caviar with Verbena and Reduced Juice

29€

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Pigeon

Roasted Pigeon and confit thigh, risotto with morels, reduced juice

36€

Cheeses

Selected local cheeses

matured by Alain Hess

7€

Desserts

Chocolat

Chocolate Pie, blackcurrant

10€

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Pomme verte

Green apple, shortbread biscuit and Granny Smith sorbet

10€

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Fraise

Strawberry cake revisited

10€

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Macaron

Rose, Litchi, Raspberry macaron

12€