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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Breton lobster,
Lobster ravioli with mascarpone and tarragon-infused ricotta, grilled asparagus and red curry shell juice foam.

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

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Chanterelles,
Risotto with chanterelles and guanciale, grilled parmesan crackers and roast jus.

Allergens : 1 (wheat), 7, 9

Main courses

White halibut,
Roasted with Timut pepper, young vegetables roasted with citrus butter, piquillo pepper condiment, and Madagascar vanilla champagne sauce.

Allergens : 1 (wheat), 4, 6, 7, 9

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Beef fillet,
Roasted in foaming butter, Dauphine potatoes with black pepper and tarragon, confit shallots and « Crying Tiger » herb sauce.

Allergens : 1 (wheat), 2, 3, 4, 6, 7, 9, 11, 14

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