Citrus-lacquered smoked salmon, parsnip mousseline with roasted hazelnuts
Pan-fried foie gras, wild mushrooms, truffle jus and potato espuma
Egg “parfait”, butternut cream, short jus and truffled cured ham crisps
Braised beef chuck, polenta with aged Parmesan, glazed vegetables
Sea bream fillet cooked on its skin, cherry tomato compote and mashed potatoes
Duck fillet with sweet spices
Tous nos desserts sont exécutés par notre chef pâtissier
Brie de Meaux PDO with truffles - Prepared by us, accompanied by a small fresh salad with olive oil
Choux with its “craquelin” crust and its praline heart
Intense dark chocolate dome, mandarin heart and sorbet
Exotic entremet, passion fruit crémeux, coconut dacquoise
Caramelized apple with Calvados, salted butter caramel
Free-range pork belly, carrot mousseline with cardamom
Pollock fillet, coco de Paimpol (beans) with chorizo and smoked bacon cream
Chicken ballotine “à la forestière”, butternut and wilted spinach tossed in butter
Duck leg confit with orange sauce, sweet potato mousseline and glazed vegetables
Burbot blanquette, quinoa pilaf
Stone bass roasted with lemon thyme, caramelized potatoes, roasted vegetables and spicy jus
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)
Pan-fried foie gras, wild mushrooms, truffle jus and potato espuma
Scallop carpaccio, fresh exotic flavors and kaffir lime zest
Lightly cooked langoustines, shell jus with lemon grass, small vegetables and young shoots
Truffle pappardelle and mature Comté
Langoustine ravioli and its creamy gravy
La Sole simply grilled
"Salt crust sea bass" – (2 pers), White butter, roasted “mitraillette” potatoes with lemon thyme
"Cocotte lutée fish" (pot sealed with a pastry crust), creamy lobster gravy and roughly chopped vegetables
Roasted larded burbot, sweet potato mousseline and glazed vegetables
Matured prime rib - 2 pers. - 1kg - French origin Mashed potatoes with butter, Crunchy vegetables
7-hour slow-cooked lamb shoulder - 2 pers. -1,2kg - Confit in the oven, cooking juice reduction Roasted grenaille potatoes with thyme
Veal rump cooked at low temperature, fine cep stuffing, smoked puree, wild mushrooms and summer savory jus
Brie de Meaux PDO with truffles - Prepared by us, accompanied by a small fresh salad with olive oil
Choux with its “craquelin” crust and its praline heart
Intense dark chocolate dome, mandarin heart and sorbet
Exotic entremet, passion fruit crémeux, coconut dacquoise
Caramelized apple with Calvados, salted butter caramel