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