LA CARTE

• Egg cooked at low temperature, seasonnal vegetables and Parmesan cream
• 25^€

• The duck foie gras with beetroot chutney
• 37^€

• Dublin bay prawns salad, basil mayonnaise and crunchy vegetables
• 39^€

• Crab charlotte, buckwheat crispy, avocado and green apple
• 35^€

• Oysters in two ways, warm and in a sea water jelly
• 32^€

• Crunchy green asparagus with truffle mousseline
• 35^€

• A "special" selection of four starters by the chef (served for the whole table)
• 47^€

• Fish of the day
• selon arrivage

• Turbot, apple and onion marmalade, Cider juice, pan-fried fillet
• 46^€

• Brittany lobster with herbs
• 70^€

• Calf’s head Gribiche style, seasonal vegetables
• 26^€

• Beef seared loin, Anna potatoes and Béarnaise zabaglione
• 40^€

• Pigeon roasted “à la Rouennaise”, stuffed with duck foie gras, organ meat ravioli
• 45^€

• Sweetbread pan-fried with fresh butter, potato mousseline and truffle juice
• 45^€

• Cheeses
• 17^€

• Millefeuille "à la minute", Bourbon vanilla
• 23^€

• Traditional Calvados soufflé
• 23^€

• Chocolate, Opéra, hazelnut praline crunchy cake and sorbet
• 20^€

• Seasonnal house made sorbets
• 15^€

• Seasonnal tart
• 18^€