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
4.5 each
Cold starters
Frothy goat cream cheese | black nuts | beetroot | grappa grapes
17
Tandoori galeeny | dried plum | hummus | coriander | broccoli
19
Tuna carpaccio | teriyaki vinaigrette | sesame cucumber | mango-pepper-mayonnaise
20
with imperial caviar
60
Warm starters | soups
Chestnut cream soup | Périgord truffle | goose liver royale | croutons | sot-ly-laisse
16
Mediterranean seafood salad | lime vinaigrette | olive | tomato | pine nuts
19
Pumpkin ‘Schupfnudeln’ (finger-shaped potato dumplings) | chestnuts | broccoli | truffle foam
17 | 27
Main courses
veal tenderloin wrapped up with bacon| pumpkin ‘Schupfnudeln’ | black trumpet mushrooms | sugar peas
38
Atlantic anglerfish | curry pointed cabbage | hand rolled couscous | shiitake | coconut foam
33