Small appetizers

Baked curry prawn croustillant in kataifi dough

2.7 each

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

5.5 each

Cold starters

Tartar of Tyrolean pasture calf | chive cream | pickled beech mushrooms | mustard seeds | radish

22

plus 12.5g imperial caviar

à 25

Marinated calf’s head | herb vinaigrette | onion cream | root vegetables | glazed sweetbread

22

Warm starters

Roasted lobster tail | lemon pepper | orange chicory | lobster bisque

33

Celery baked in salt dough | caramelized almond | onion cream | beech mushrooms | roasted vegetable jus

18 | 32

Main courses

Imperial quail “oriental” | brioche stuffing | sesame | orange | leaf spinach | mandarin jus

38

Roasted Atlantic halibut | mushroom cap | parsley barley | Perigord truffle | Champagne foam

44