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.