Untitled

Glasses of wines
15 cl
Provence Wines :
AOC Côte de Provence (83390 Pierrefeu-du-Var) Vin Bio et Biodynamique
- Domaine Réal Rosé 2015
7
AOC Palette :
- Château Crémade 2010 White and 2011 Red
AOC Médoc
- Réserve Mouton Cadet Baron Philippe de Rothschild 2013 Red
9
9
VDP des Collines Rhodaniennes
- Domaine du Chène « Viognier » White
10
AOC Sancerre
- Domaine Tissier et Fils « les Blanchaux » 2015 White
12
AOC Fixin
- Domaine Fougeray de Beauclair « Clos Marion » 2014 Red
16
Dessert wines
12 cl
AOC Jurancon « Les Amours de la Reine » 2012
8
Muscat de Beaume de Venise, Carte Or 2011
8
Tasting water
Cryo still or sparkling (75 cl)
6
Cryo still or sparkling (50 cl)
5
Mineral water
Evian, Badoit, Chateldon, Ferrarelle (75 cl)
6
Evian, Badoit (33 cl)
4
San Pellegrino (100 cl),
6
San Pellegrino (50 cl)
4
Net prices in Euro, taxes and service included
A la carte
Starter
Sit-fried Gambas, Farmer’s Tomatos
19
Warm Zitti with vinaigrette of their shells
Stirfry of Boletus with Figs
19
Organic Egg Parfait, Boletus Emulsion
Pan-seared Foie Gras Escalope
19
Beef Tartare, Apple Chutney
Octopus with Iberian Cured Ham
18
Legumes Minestrone with Pistou
Fish
Seared Seabass Filet
Avocado Tartare as condiment & Melon dressing
27
John Dory in a Nut Crust
36
Celery Cream, Beetroot Vinaigrette
Steamed Turbot Filet
36
Mushroom and Soya Aroma, Pack Choï Stew
The Chef’s Suggestion
Risotto
* Lobster, citrus fruit émulsion
33
* Saffron Risotto with Season Vegetables
26
All our dishes are « homemade » from raw products
Our dish depend on the market stocks, therefore, they might be modified or simply not available.
Our beef is of German origin.
Net prices in Euro, taxes and service included.
A la carte
Meat
Suckling Pig stuffed with Quinoa
29
Autumn Vegetables, juice of sage
Calf Sweetbread, Wholegrain Mustard Gravy
40
Girolle Mushroom Panisse
Roasted Pigeon, Giblets on a Toast
42
Pear Poached in Spiced Wine and Black Trumpets
Panned Beef Filet
33
Gravy, mashed Potatoes with Taggiashes Olives
Ripened Cheese Platter
14
Desserts
The Gourmet Coffee (Lemon Pie, Opera, Macaroon)
10
Seasonal Fruit Salad
12
Sherbet of the Day
Matcha Tea Blancmange
13
Juice "apple-kiwi " acidulated and red berries
Roasted Figs with Lavender Honey
12
Light Honey Cream and Fig Sherbet
Apricot and Earl Grey Soufflé
15
Apricot Sherbet
A Cigar… A Whisky
16
Dark Chocolate Ganache Hay Smoked, Whisky Ice-cream
Child Menu (Until 12 years old)
20
Starter, Main Course, Dessert
Lunch Menu
Menu served from Monday to Friday for lunch only, except bank holidays
35
Black Pudding, Quince Marmelade
Shortbread Biscuit with Green Kerala Pepper
Ou
Watercress Cream Soup,
Poultry Sot l’y Laisse and its Floating Island
Ou
Greek style Vegetable Palette
Brousse Cheese with Chives, Beetroot Vinaigrette
~
Partridge Suprême, Foie Gras Sauce
Oyster Mushroom Cannelloni
Ou
Skate wing stuffed with Birds Tongues
Jerusalem Artichoke Mousseline
Ou
Beef Tail Parmentier
Lamb’s Lettuce with Walnut Oil
~
Les Pâtisseries de Kevin :
Green Apple Pie
Ou
Jasmine-Mango Eclair
Ou
Royal Pigonnet, Praliné Croustillant, Chocolate Mousse and Vanilla Cream
Ou
Pear Entremet, Walnut and Caramel
Ou
Chocolat Macaroon with Coconut Milk
Gourmet Menu
65
Pan-seared Foie Gras Escalope
Beef Tartare, Apple Chutney
~
Steamed Turbot Filet
Mushroom and Soya Aroma, Pack Choï Stew
~
Half Roasted Pigeon, Giblets on a Toast
Pear Poached in Spiced Wine and Black Trumpets
~
Pré dessert
~
Apricot and Earl Grey Soufflé
Apricot Sherbet
Vegetarian Menu
35
Sauteed Black Trumpet Mushrooms
Legumes Minestrone
Or
Greek style Vegetable Palette
Brousse Cheese with Chives, Beetroot Vinaigrette
~
Soya Vermicelli
Pack Choï Cabbage
Or
Saffron Risotto with Season Vegetables
~
A Cigar… A Whisky
Dark Chocolate Ganache Hay Smoked, Whisky
Or
Apricot Soufflé
Apricot Sherbet