Amuse bouche of the moment

Starters

Duck foie gras,
Semi-cooked pressed with Madagascar vanilla and Cognac, fig confit with elderflower and soft brioche with gingerbread flavors.

Allergens : 1 (wheat), 3, 7, 12

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Scallops,
Roasted with Timut pepper and browned butter, Jerusalem artichoke puree, Champagne and Madagascar vanilla emulsion.

Allergens : 1 (wheat), 2, 3, 4, 7, 14

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Black truffle,
Risotto with black truffles, roast jus and shavings of aged Parmesan cheese.

Allergens : 1 (wheat), 7, 9

Main courses

Turbot,
Roasted with red Sichuan pepper, cauliflower puree with buckwheat and fish bone cream emulsion infused with galangal.

Allergens : 1 (wheat), 4, 7, 9

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Venison fillet,
Roasted with garlic, variation around beetroot, cranberry condiment and juniper berry jus.

Allergens : 1 (wheat), 3, 7, 9

Cheeses,

Trolley of matured cheeses, fresh fruits and nuts. (+21€)

Allergens : 1 (wheat), 7, 8 (nuts)

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Dessert

Pastry Chef’s dessert.

Allergens : 1 (wheat), 3, 7, 8 (hazelnuts, almonds, pistachios)

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Mini pastries

ALLERGENS : 1. Cereals containing gluten. 2. Crustaceans. 3. Eggs. 4. Fish. 5. Peanuts. 6. Soybeans. 7. Milk (including lactose). 8. Nuts. 9. Celery. 10. Mustard. 11. Sesame seeds. 12. Sulfur dioxide and sulphites in concentrations of more than 10mg/kg or 10mg/liter. 13. Lupine. 14. Molluscs