Starter
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Seasonal vegetables Fricassee seasonal vegetable, truffle from Burgundy, mini toasts40.0
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Duck foie gras Foie gras with smoked trout, a cider jelly, apple and pear, preserved quince with sweet spices and homemade brioche42.0
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Oysters n°2 from Tarbouriech Poached, shrimp and sea urchin, Japan pearl and a butter sauce45.0
Fish
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Risotto Arborio rice, with white truffles thickened with old parmesan cheese, artichokes declination, puffed rice, a light mushroom cream with Jura wine50.0
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Grilled John Dory From Mediterranean sea, cuttlefish with parsley and garlic, Paimpol beans with a fish soup, black garlic and a juice50.0
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Roasted turbot With salty butter, swiss chard from Muriel and seasonal mushrooms, a mushroom cream52.0
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Lobster Cooked in "cocotte", homemade linguine with local porcini mushrooms and parsley, old parmesan cheese, white truffles and a stew sauce68.0
Menus des restaurants aux alentours
Meat
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Bresse pigeon Roasted breast, braised leg with onion breadcrumbs, salsify, a juice with butter48.0
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Veal from Aveyron Veal from Aveyron , rolles chest, veal shank and filet cooked with anchovy, capers and lemon, crispy veal sweetbread, home made linguines with local tomatoes, a juice50.0
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Charolais beef fillet With foie gras and braised beef cheek, crème brulée with marrow bone, carrots and colored petals, truffle and onions dauphine potatoes with a Périgourdine sauce50.0
Dessert
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Platter of fresh fruits Fresh seasonal fruits15.0
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Pure cocoa Earl Grey pana cotta and caramelised peanuts17.0
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Quince Poached, soft biscuit with local walnuts, Arabica iced cream and a crunchy tuile17.0
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Apple from Marseillette Candied in the oven, cinnamon and Tonka beans iced cream, “pâte à choux” biscuit and cocoa17.0
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Warm Soufflé Fresh raspberries and elderflower, a jam and a sorbet18.0