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＊ supplément
Entrées (15€)
Pineapple tomato gazpacho, mozzarella di burrata, ham and bacon pie
Scottish salmon tartare and marinated sea bream, red pepper coulis
Mackerel of sea line, slices of summer truffle, coulis of tomato datterino of Sicily
Ballotine of duck and Iberian pig, brioche with spices at home and confit of cherries
Carpaccio of bluefin tuna, salad of old tomatoes and niçoise lemon coulis (+6€)
Brittany lobster salad and old tomatoes ( main + 25 €)
Plats (35€)
Fillet of wild fish, purple eggplant confit and lemon sauce (Yellow pollock+0€, Monkfish +4€)
Fricassée of guinea fowl challans with sage, mashed potatoes
Roasted Iberique Pig with savory, in Viennese hazelnut
Roasted veal fillet, seasonal vegetables, mashed potatoes
Roasted pigeon with rosemary, seared with chanterelles (+10€)
Sweet bread and tongue milk-fed veal with Grenoble sauces and seared with chanterelles (+10€)
Matured “Simmental” beef rib, mashed potatoes(For 2 people + 30€ per person)
Japanese Beef grille 200g: A4 (For 2 people + 120 € per person)
Desserts froids (15€)
Abricot compote with vervena, passion mango sorbet
A glass of Strawberrys, cream mascarpone and compote of rhubarb, fresh strawberry sorbet
Exotic tart with mango,pineapple and coconut, passion fruit sauce
Yuzu (japanese lemon) ice cream nougat with blueberry & meringue sticks
Bar of chocolate cake, composed with soft biscuit, bitter ganache, creamy praline cream
Cheese plate from HISADA (+6€)
Les plats ci-dessous sont susceptibles de changer en fonction des arrivages du marché et sont indiqués à titre d’exemple
En cas d’allergies alimentaires, merci de le preciser à votre serveur, TVA et service compris.
Menu avec boissons non comprises.Tous les plats sont fait maison
Le restaurant n’accepte plus les chéques.Tous les abats et viandes sont d’origine U.E.
