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

Carpaccio of Provençal artichokes
Pata Negra | pine nut vinaigrette | roasted poverades | Kalamata olive | smoked tomato chutney

26

Marinated slices of lobster tail | lime vinaigrette | coconut tapioca | miso | cumquat | shiso

34

Intermediate courses

Roasted Norwegian scallops | red cabbage | pistachio | Jerusalem artichokes | sour cream foam

28

Chestnut foam soup | goose liver royal | autumn truffle | Madeira | caramelized chestnuts

22

Main courses

Roasted tranche of Atlantic halibut | mushrooms | parsley barley | king prawns | wild mushroom and algae broth

44

Pink roasted saddle of Soonwald venison | hazelnut crust | savoy cabbage | brioche bread dumplings | pickled apricot celery puree | wild cream jus

50