THE ENTREES
.
In tartare, pineapple tomato soup with thyme, and tomato basil sorbet.
In tartare, pineapple tomato soup with thyme, and tomato basil sorbet.
€ 13.00
In gravelax, lime, horseradish mayonnaise and pink onion from Brittany.
In gravelax, lime, horseradish mayonnaise and pink onion from Brittany.
€ 13.00
Cooked at 64°, Emmental cream, ham and buckwheat.
Cooked at 64°, Emmental cream, ham and buckwheat.
€ 13.00
INSPIRATION OF THE MOMENT
(See slate)
€ 18.00
THE DISHES
.
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
Lacquered with honey, cream of chickpeas with cumin and muesli
Lacquered with honey, cream of chickpeas with cumin and muesli
€ 25.00
Cooked just pink, potato mousseline, caramelized apple, crispy onions and honey garlic coulis
Cooked just pink, potato mousseline, caramelized apple, crispy onions and honey garlic coulis
€ 35.00
THE DESSERTS
.
Rum and cocoa, whipped cream and chicory ice cream
Rum and cocoa, whipped cream and chicory ice cream
€ 9.50
Salted butter caramel and green apple sorbet
Salted butter caramel and green apple sorbet
€ 9.50
Marinated with basil, whipped cream and strawberry sorbet
Marinated with basil, whipped cream and strawberry sorbet
€ 10.00
Refined cheese platters
JEAN YVES BORDIER
€ 9.50
CHOIX DES ENTRÉES
Le saumon mariné
En fines lamelles, croutons, crème aigrelette, citron caviar et betterave fumée.
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.
.
.
.
.
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
.
.
&
IN GRAVELAX, LIME, HORSERADISH MAYONNAISE AND PINK ONION FROM BRITTANY
IN GRAVELAX, LIME, HORSERADISH MAYONNAISE AND PINK ONION FROM BRITTANY
.
.
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.
.
.
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
Menu servi pour l’ensemble
Menu servi pour l’ensemble des convives d’une même table. Doit être commandé avant 13h30 le midi et avant 20h30 le soir.