While stocks last Served only at lunch, except Sundays and holidays
Marinated Mackerel, With two vinegars, tangy white-almond gazpacho, Granny Smith apple, dill oil, pomegranate.
ou
Cauliflower, Silky purée on warm puff pastry, crisp truffled Parma ham, pickled red onions, truffle pearls, dill oil.
ou
Chestnuts & Mushrooms, Velouté with seared foie gras, crisp gingerbread, roasted squash, toasted hazelnuts.
Braised Beef Cheek, Melt-in-the-mouth, potato rösti, seasonal vegetables, rich red-wine jus.
ou
Duck, Herb-confited leg, sweet-potato mousseline, autumn vegetables, spiced jus.
ou
Sea Bream, Skin-browned fillet, glazed pak choi and carrots, dill velouté.
Tous nos desserts sont exécutés par notre chef pâtissier
“Tomme de Savoie” carpaccio, truffled condiments and dried fruits.
ou
“Memory Of A Mont-Blanc” With Quince, Macaron, chestnut “spaghetti”, ginger.
ou
Breton Shortbread With Guérande Sea Salt, Chocolate & sambuca cream, pear and yuzu.
ou
“Aperol Spritz” Orange mousse, Aperol center, citrus-verbena gelée, orange segments.
ou
Hazelnut & Coffee Duo, Coffee crémeux, hazelnut sponge, coffee coulis, toasted hazelnuts.
Saumon fumé " Prestige "
Toute l'exception des plus fins saumons d'ECOSSE label rouge, délicatement fumés par nos soins.
Petite dégustation (1 pers)
Grande dégustation (2 pers)
Smoked salmon tasting " PRESTIGE "
Présenté en chiffonnade (2 pers)
"Land & Sea" platter - Salmon Prestige & truffle Parma Ham (2 pers)
Saumon prestige & Parme truffé (2 pers)
"Land & Sea" platter - Salmon Prestige & truffle Parma Ham (2 pers)
Smoked salmon tasting " PRESTIGE "
House Duck Foie Gras, Mi-cuit, warm house brioche, mango-pineapple chutney, cocoa-nib nougat.
Italian-Style Cuttlefish, Roasted, “cime di rapa” cream, aged ricotta, “colatura di alici”
Parmesan Risotto, Seared Foie Gras, Black-garlic cream, port reduction, toasted walnuts
Candied-Squash & Truffle Risotto
Catch of the day (Prices according to the market)
Line-Caught Amberjack (Wild – Mediterranean), Pan-roasted steak, glazed vegetables, potato cake, shellfish-tarragon sauce
John Dory, Fillet in mushroom crust, sweet-potato mousseline, green vegetables, rosemary-rich jus.
7-hour slow-cooked lamb shoulder - 2 pers. -1,2kg - Confit in the oven, cooking juice reduction Roasted grenaille potatoes with thyme
Premium Veal Chop (France), Roasted, pink inside, truffled rich jus, seasonal vegetables, potato rösti.
Suckling Pig, Shoulder medallions, sautéed mushrooms, porcini sauce, sweet-potato mousseline, toasted hazelnuts.
Angus Beef, Well-marbled, plancha-seared, seasonal vegetables, potato cakes, rich jus.
“Tomme de Savoie” carpaccio, truffled condiments and dried fruits.
“Memory Of A Mont-Blanc” With Quince, Macaron, chestnut “spaghetti”, ginger.
Breton Shortbread With Guérande Sea Salt, Chocolate & sambuca cream, pear and yuzu.
“Aperol Spritz” Orange mousse, Aperol center, citrus-verbena gelée, orange segments.
Hazelnut & Coffee Duo, Coffee crémeux, hazelnut sponge, coffee coulis, toasted hazelnuts.
Breaded fish, potato puree
Or
Roasted chicken supreme
2 scoops of ice cream (vanilla & chocolate)
Menu Unique
Diner du 14 Février 2026
A la betterave, crème de raifort subtilement relevée, fraîcheur d’avocat et gingembre, éclats de pamplemousse
Aux herbes tendres, tomates confites, stracciatella fondante, et fenouil croquant comme un secret chuchoté
Sur peau, beurre blanc au champagne, mousseline de céleri légère, légumes de saison rôtis avec tendresse
Rosé à cœur, sauce Grand Veneur aux fruits rouges passionnés, purée de carottes onctueuse, légumes verts poêlés avec délicatesse
Douce parenthèse sucrée entre fraîcheur et tendresse
Sur Réservation
