Menu LÉGÈRE

Baked curry prawn croustillant
in kataifi dough

*

Fried tartare sandwich
caviar remoulade | pickled egg yolk | anchovy | herb cream
27

*

Foam soup of bouchot mussels and saffron
paprika | sole roulade | orange
22

*

Label Rouge quail
stuffed with brioche and oriental spices
broccoli | parsley root tandoori crème | sesame jus
41

*

Dark chocolate crème
cassis sorbet | tonka bean ganache | redcurrant ragout | caramelized brick pastry
22

*

Petit four

Menu price
110

Wine accompaniment
48

Menu PRESTIGE

-served for the entire table only-

Baked curry prawn croustillant in kataifi dough

*

Arctic char tartare
beechnut vinaigrette | radish salad | purple mustard | onion seeds
26

*

Two kinds of marinated asparagus
coconut yogurt | citrus fruits | pea sprouts | mango miso cream
28

*

Roasted goose liver
pork rind popcorn
pear | Jerusalem artichoke | pecan brioche | Perigord truffle
30

*

Roasted Atlantic monkfish
bean ragout | chorizo sauce | pine nuts | mini peppers | currants | fennel
28

*

Fillet of Tyrolean veal
in wild garlic bread coating
onion cream | glazed turnip | morel jus
45

*

Cream cheese and honey mousse
raspberry-rhubarb ragout | Thai basil ice cream | blue poppy seeds
23

*

Petit four

Menu price
165

Wine accompaniment
70

Vegan menus available by advance order only.