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