THE ENTREES
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THE CRAB
With curry oil, cauliflower coulis and Green-Zebra tomato jelly.
€ 13.00
THE PERFECT EGG
Cooked at 64°, Emmental cream, cooked ham, smoked bacon foam and buckwheat tuile.
€ 13.00
Cooked at 64°, Emmental cream, ham and buckwheat.
Cooked at 64°, Emmental cream, ham and buckwheat.
€ 13.00
FOIE GRAS
Half-cooked with mild spices, apricot chutney, tangy red onion and toasted brioche.
€ 18.00
THE DISHES
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INSPIRATION OF THE MOMENT
(See slate)
€ 25.00
Just snacked, Chinese curry cabbage, piquillo virgin, lemon condiment, and rice chips.
Just snacked, Chinese curry cabbage, piquillo virgin, lemon condiment, and rice chips.
€ 25.00
THE RISOTTO
Creamy parmesan, buckwheat, pan-fried chanterelle mushrooms and spinach coulis.
€ 25.00
BEEF FILLET
Cooked at low temperature, conchiglioni stuffed with mushrooms, artichoke, foie gras, vegetable coulis and rich jus.
€ 36.00
THE DESSERTS
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THE KOUING AMANN
Traditional, candied apples, salted caramel, vanilla and buckwheat ice cream
€ 10.00
THE PAVLOVA
Meringue, pistachio ganache, red berries and raspberry sorbet.
€ 10.00
THE CHOCOLATE SPHERE
Madeleine biscuit, lemon marmalade, 65% ganache and hazelnut ice cream.
€ 10.00
CHEESES
Selection from the farm "AU PRE DE LA TERRE": apple compote with cider vinegar
€ 9.50
CHOIX DES ENTRÉES
LE CRABE
A l’huile de curry, coulis de choux fleur et gelée de tomate Green-Zebra.
IN TARTAR, TOMATO AND PINEAPPLE SOUP WITH THYME, AND TOMATO BASIL SORBET
IN TARTAR, TOMATO AND PINEAPPLE SOUP WITH THYME, AND TOMATO BASIL SORBET
THE BUTTERNUT
Velvety, shards of Mimolette and roasted seeds.
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COOKED JUST ROSE, POTATO MOUSSELINE, CARAMELIZED APPLES, CRISPY ONIONS AND HONEY GARLIC COULIS
COOKED JUST ROSE, POTATO MOUSSELINE, CARAMELIZED APPLES, CRISPY ONIONS AND HONEY GARLIC COULIS
LACQUERED WITH HONEY, CREAM OF CHICKPEAS WITH CUMIN AND MUESLI
LACQUERED WITH HONEY, CREAM OF CHICKPEAS WITH CUMIN AND MUESLI
RUM AND COCOA, WHIPPED CREAM AND CHICORE ICE CREAM
RUM AND COCOA, WHIPPED CREAM AND CHICORE ICE CREAM
SALTED BUTTER CARAMEL AND GREEN APPLE SORBET
SALTED BUTTER CARAMEL AND GREEN APPLE SORBET
JEAN YVES BORDIER
JEAN YVES BORDIER
JEAN YVES BORDIER
JEAN YVES BORDIER
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.
&
IN GRAVELAX, LIME, HORSERADISH MAYONNAISE AND PINK ONION FROM BRITTANY
IN GRAVELAX, LIME, HORSERADISH MAYONNAISE AND PINK ONION FROM BRITTANY
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JUST COOKED ROSÉ, POTATO MOUSSELINE, CARAMELIZED APPLES, CRISPY ONIONS AND HONEY GARLIC COULIS
JUST COOKED ROSÉ, POTATO MOUSSELINE, CARAMELIZED APPLES, CRISPY ONIONS AND HONEY GARLIC COULIS
AUTUMN VEGETABLES
In different textures, tangy onions and smoked beetroot.
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MARINATED WITH BASIL, WHIPPED CREAM AND STRAWBERRY SORBET
MARINATED WITH BASIL, WHIPPED CREAM AND STRAWBERRY SORBET
MARINATED WITH BASIL, WHIPPED CREAM AND STRAWBERRY SORBET
MARINATED WITH BASIL, WHIPPED CREAM AND STRAWBERRY SORBET
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Menu servi pour l’ensemble des convives d’une même table. Doit être commandé avant 13h30 le midi et avant 20h30 le soir.