Starters

Creamy spider crab bisque flambéed with Cognac, sweet onion confit with Verjus, and delicate scampi tempura with black lemon.

Allergens : 1 (wheat), 2, 6, 7, 9

or

Risotto with Morteau sausage and chanterelle mushrooms, chicken jus reduced with dry cider and Timut pepper.

Allergens : 1 (blé), 7, 9

Main courses

Roasted cod loin, leek, fennel and white grape fondue, Sauternes cream sauce and sea lettuce.

Allergens : 1 (wheat), 4, 7, 9

or

Crispy roast duck breast, beetroot medley, blackcurrant, churros and black pepper.

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