THE FREE FLAVOUR MENU €47*
Menu in 3 courses, created by our Chef and his team, served On Saturday Evening until 9.30 pm.
THE SAVOURY MENU €85
Menu in 7 courses, created by our Chef and his Team, served on Saturday until 9pm.
OUR MENU FOR THE GOURMET IN SHORT PANTS €18
Gravelax salmon marinated with citrus, coriander and beetroot, Chantilly cream with wasabi, cracking tile with cuttlefish ink – €16*
Velvety small pumpkin creamy soup,quail egg spread and kromesky fritter Soubise – €19
Duck foie gras frosted with spices wine, shallot jam with honey, brioche bread toast browned in the oven – €24*
Jerusalem artichokes salad, smoked tuna steaks, meat juice, chips and hazelnut oil – €26
Rump of veal tournedos, breaded Parmessan cheese, small potato cake Juliette Des Sables, mushroom and reduction of veal juice – €28*
Thick tenderloin of Salers beef and his toasted bread with bone marrow, potato muslin from the Beauvais Institute, Tom Pouce vegetable pan, Bordeaux sauce – €49
All our meat is certified to come from France.
A Special Treat
Fillet of bass browned in the oven, reduction of carrot juice, citrus fruits and Tonka bean, venerated rice and carrot all azimute – €26 *
Fillet of turbot, pomegranate vinaigrette, cauliflower mousse and parsnip butter, baked Sea bass steak, new potatoes and reduction of orange juice – €36
Selection of French Cheese: €14
Our Pastry Chef suggest the following desserts
Chocolate baba, garnished with creamy pecan nuts – €14 *
Meringue coconut and lime, poached green apple with mint and fresh pineapple – €14
Autumn millefeuille and citrus fruits, Porto jelly – €14 *
Intensely orange chocolate and cocoa emulsion – €14
Desserts are prepared upon order. You may have to wait up to 15 minutes to taste them.