Small appetizers

Baked curry prawn croustillant in kataifi dough

2.5 each

Fine de Claire oysters N°3 from the Pleiade Poget oyster farm in Tremblade

5 each

Cold starters

Label Rouge salmon tatar | teriyaki vinaigrette | avocado | algae | mango mayonnaise

22

Alsatian goose liver | rhubarb | crispy fried pork rind | pine nuts | brioche

28

Marinated asparagus | citrus | muscovado | yoghurt | quinoa | wild herbs

23

Warm starters | soups

Bouchot mussel cream soup | saffron | croutons | root vegetables

18

Wild garlic cream soup | stuffed mushrooms | boiled ham | “Pariser Nocken”

16

Miso-zucchini | sesame | pickled tomatoes | pepper crème

20 | 27

Main courses

Angus roast beef | black garlic | roasted shallots | baked potatoes | soya jus

35

Baked turbot | scallops | green asparagus | algae | sesame potato salad | grapefruit | sauce maltese

48