Starters

Scottish salmon tartare with pears, passion fruit vinaigrette, wakame seaweed and lamb’s lettuce.

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

or

Roasted quail fillet, onion and cranberry jam, rutabaga with honey and foie gras sauce.

Allergens : 1 (wheat), 7, 9

Main courses

Roasted wild sea bass fillet with skin on, mille-feuille of candied sweet potato, broccoli purée flavored with argan oil, and fish bone cream with Noilly Prat.

Allergens : 1 (wheat), 2, 4, 7, 9

or

Venison stew with cooked wine, braised seasonal vegetables and sweet garlic mashed potatoes.

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

Plate of matured cheeses

Seasonal jam, fresh fruits and nuts. (+5€)

Allergens : 1, 7, 8 (nuts)

or

Pastry Chef’s dessert

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

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