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Starters
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Chef’s duck foie gras infused with herbs
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17 €
|
|
Fricassee of angler cheeks with parsley butter
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17 €
|
|
Half a dozen oysters, zabaglione of ratafia
|
16 €
|
|
Bouillon of vegetables and ravioli
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15 €
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Fish
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Risotto of Norway lobster with courgettes, orange-ginger sauce
|
27 €
|
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Scallops studded with vanilla
|
27 €
|
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Breaded fillet of John Dory, tandoori style, forgotten vegetables
|
25 €
|
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Meat (of European origin)
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Saddle of Quercy lamb in a salt crust
|
28 €
|
|
Fillet of Charolais beef, lightly smoked with vine branches
|
28 €
|
|
Heart of roast calf sweetbreads, glazed baby vegetables
|
26 €
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Cheese
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Cheese platter
|
13 €
|
|
Soft white cheese (cream or sugar)
|
7 €
|
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Desserts
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Lemon pie, Bergamot meringue
|
11 €
|
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Chocolate trilogy, raspberry heart
|
11 €
|
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Crunchy pineapple flambéed with rum
|
11 €
|
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Orange crunch and ‘vintage’ coffee mousse
|
11 €
|
