(Entrée, plat, fromage ou dessert) (Entrée, plat, fromage et dessert à 52€)
Egg cooked at 64°, seasonal mushrooms, yellow wine and potato foam
Ballotine of stuffed Quail, blackcurrant vinaigrette, pickled onions
Smoked cauliflower, poached oysters, seaweed tartare and dashi broth
Lobster refreshed with mango, coriander and combawa, Lettuce sprouts, additional €10)
Steamed spinach biscuit, fricassee of snails, celery and almonds
Terrine of foie gras marinated in Prunelle de Troyes, compote of dried fruits with spices (additional €9)
Scallop tart marinated in vanilla oil, declination of beets (additional 8 €)
Filet of beef, crispy potatoes, porcini mushrooms, candied shallots and red wine sauce (additional €10)
Duckling fillet, citrus gremolata, multicolored carrots
Roasted red mullet fillets, saffron potato calisson cockle and kumquat
Saddle of rabbit, grilled octopus, Colonnata bacon, chorizo and braising juice
Roasted turbot, creamy risotto with porcini mushrooms and autumn truffles, arugula emulsion (additional €12)
Lobster, polenta, eggplant caviar, crunchy fennel, shellfish emulsion (additional €20)
Gieser-Wildeman pear, chestnut and blackcurrant
Citrus baba and Limoncello
Different textures of chocolate tart, spicy caramel
Hot-cold chocolate, salted butter caramel ice cream
Breton shortbread, raspberries, passion cream and sorbet
cheese board