Scallops in carpaccio and fried, butternut, kiwi and sage
prix: 32.00€
32.00€
Starter of the day
prix: 16.00€
16.00€
Proposé par
Main course
Skate wings cooked with broth, wild parsley, potatoes and grenobloise sauce
prix: 37.00€
37.00€
Pigeon served in two ways (breast cooked rare and legs candied), Jerusalem artichoke, truffle and porto rouge
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€
Citrus fruits, meringue and cardamom
prix: 16.00€
16.00€
Chocolate biscuit, light mousse, mango in different ways and saffron
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
Scallop coral royal, cabbage in different ways and tonka bean
Main Course
Fish of the day, black rice, season vegetables and kaffir lime light mousse
ou
Veal, mushrooms in two ways with parsley and fried red onion
Cheese Course
Selection of regional cheeses (extra 18€)
Desserts
Citrus fruits éclair
&
Mignardises
Proposé par
Menu de Saison65€
Appetizer
Starter
Scallops in carpaccio and fried, butternut, kiwi and sage
ou
Celery with mustard and smoked duck
Main Course
Pigeon served in two ways (breast cooked rare and legs candied), jerusalem artichoke, truffle and porto rouge
ou
Skate wings cooked with broth, wild parsley, potatoes and grenobloise sauce
Cheese Course
Selection of regional cheeses (extra 18€)
Desserts
Citrus fruits, meringue and cardamom
ou
Chocolate biscuit, light mousse, mango in different ways and saffron
After-Dinner treat
Mignardises
Proposé par
Menu dégustation 89€
served for the whole table and only for dinner
Appetizer
Starter
Scallops in carpaccio and fried, butternut, kiwi and sage
&
Celery with mustard and smoked duck
Main Course
Pigeon served in two ways (breast cooked rare and legs candied), jerusalem artichoke, truffle and porto rouge
&
Skate wings cooked with broth, wild parsley, potatoes and grenobloise sauce
Cheese Course
Selection of regional cheeses
Pre-dessert
Chocolate biscuit, light mousse, mango in different ways and saffron