Parsnip like a chutney, black garlic velouté smoked haddock and cashew nut
prix: 32.00€
32.00€
Mushrooms in different ways, comté, Jura wine, pan-sautéed foie gras
prix: 35.00€
35.00€
Starter of the day
prix: 16.00€
16.00€
Proposé par
Main course
Filet mignon of pork and belly of pork, small pumpkin with tarragon mustard and hollandaise sauce
prix: 38.00€
38.00€
Scallops, coral like a cream, chervil and truffle
prix: 44.00€
44.00€
Fish of the day
prix: 26.00€
26.00€
Meat of the dat
prix: 30.00€
30.00€
Proposé par
Desserts
Selection of Regional Cheeses
prix: 18.00€
18.00€
Apple like a tatin pie, caramel sauce and appel sorbet
prix: 17.00€
17.00€
Chocolate soufflé and creamy chocolate, calamansi in two different ways
prix: 16.00€
16.00€
Dessert of the day
prix: 10.00€
10.00€
Proposé par
Menu du Moment
Menu à 29€uros (entrée et plat ou plat et dessert, hors boissons) -
Menu à 35€uros (entrée, plat et dessert, hors boissons) -Au Dîner : Menu à 45€uros (entrée, plat et dessert)
Appetizer
Starter
Tatin of butternut and candied red onions, fresh cream and herbs
Main Course
Snaked stone bass fillet, seasoned vegetables, miso and lemongrass broth
ou
Saddle of rabbit, potatoes gnocchi, mustard sauce
Cheese Course
Selection of regional cheeses (extra 18€)
Desserts
Citrus fruits « feuille à feuille » and chestnut mousse
&
Mignardises
Proposé par
Menu de Saison65€
Appetizer
Starter
Mushrooms in different ways, comté, jura wine, pan-sautéed foie gras
ou
Parsnip like chutney, black garlic velouté smoked haddock and cashew nut
Main Course
Scallops, coral like a cream, chervil and truffle
ou
Filet mignon of pork and belly of pork, small pumpkin with tarragon mustard and hollandaise sauce
Cheese Course
Selection of regional cheeses (extra 18€)
Desserts
Chocolate soufflé and creamy chocolate, calamansi in two different ways
ou
Apple like a tatin pie, caramel sauce and appel sorbet
After-Dinner treat
Mignardises
Proposé par
Menu dégustation 89€
served for the whole table and only for dinner
Appetizer
Starter
Mushrooms in different ways, comté, jura wine, pan-sautéed foie gras
&
Parsnip like a chutney, black garlic velouté smoked haddock and cashew nut
Main Course
Scallops, coral like a cream, chervil and truffle
&
Filet mignon of pork and belly of pork, small pumpkin with tarragon mustard and hollandaise sauce
Cheese Course
Selection of regional cheeses
Pre-dessert
Exotic fruits in mille feuilles, vanilla cream, papaya in two ways, chiboust cream and guava sorbet
Desserts
Chocolate soufflé and creamy chocolate, calamansi in two different ways