Small appetizers
Baked curry prawn croustillant in kataifi dough
2.8 each
Fine de Claire oysters N°3 from the Pleiade Poget oyster farm in Tremblade
6 each
Starters
Salmon from the Eifel smokehouse | confit egg yolk | imperial caviar | crème fraîche | herb vinaigrette
45
Goat’s cream cheese mousse with oriental spices | eggplant chutney | pepper | mint | tabouleh
25
Intermediate courses
Eggs from our own chickens | potato-nut butter foam | chive oil | winter truffle from the Périgord
34
Jerusalem artichoke foam soup | roasted Norwegian scallop | roasted almond | pear
22
Main courses
Poached rolls of Atlantic sole | chives | artichoke | risoni risotto | caviar beurre blanc
60
Pink roasted loin of ‘Salzwiesen’ lamb under a mustard crust | lukewarm marinated kohlrabi
tongue salad | onion cream
50