MenusLe chef ne travaille que des produits frais et transformés sur place |
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Starters |
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Green asparagus, fish eggs and squid ink mayonnaise |
10,00€ |
Terrine of the day |
8,00€ |
Smoke duck filet and gizzards salad, honey pearl |
9,00€ |
Green peas and coral lentils samosas, greek yogurt with cumin and mint |
8,00€ |
Foie gras and toast |
15,50€ |
Main courses |
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Beef filet, chimichurri sauce, pan fried potatoes and salad |
24,00€ |
Rabbit thigh, mustard and rosemary sauce, asparagus cake |
17,50€ |
Pork medallions, raspberry vinegar sauce, pan fried potatoes and salad |
17,50€ |
Veal flank steak, scamorza cream and fusilli pasta |
18,00€ |
Fish of the market, black garlic cream and pan fried spinaches |
18,00€ |
Ray wing, cress pesto and steamed potatoes |
17,50€ |
Green tofu curry, rice |
15,50€ |
Petites ou Grandes |
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Charcuterie of the day |
Petite 12,00€ Grande 18,00€ |
Spring salad |
Petite 8,00€ Grande 14,00€ |
Desserts |
|
Cheese platterMaître fromager Pascal Beillevaire |
10,00€ |
Salted butter caramel fondant cake, custard |
9,00€ |
Dark chocolate fondant cake, coconut milk sauce |
9,00€ |
Apples and rhubarb tarte tatin, cream from Isigny |
8,50€ |
Kalamansi bavaroise cake, banana and cardamom sauce |
9,00€ |
Roasted strawberries, rose ice cream |
8,50€ |
