Starters
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Iberian Bellota ham and its « tumaca » bread to share if you wish35
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Foie gras with fig heart on ginger bread20
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Gravlax salmon on tataki, mashed carrot with orange juice and asparagus duo15
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Zucchini tartelette, herbs shortbread and apple sorbet19
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Brioche pudding, pan fried foie gras, apricot and dried fruit chutney15
Main courses
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Snacked red tuna with sesame and poppy seed, buckwheat crèpe with wakame shiitake and ginger26
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Cod fish, exotic quinoa, sprout and Eryngii mushroom salad32
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Beef loin, potatoes trio, oinions and Enoki sauce34
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Duck breast, bettroot gnocchi, fruits chutney30
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Seasonal mushrooms and green asparagus risotto, poached egg and parmesan crisps30
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Slow cooked leg of lamb with sesame goats cheese, herb crust avocado and chickpea candy, rosemary sauce30
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Bresse chicken in two forms and light mashed porcini with spinach28
Menus des restaurants aux alentours
Desserts
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Chocolate mille-feuille with mango and passion sorbet12
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Seasonnal fruits plate with mango jelly and black currant sorbet12
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Strawberry carpaccio and his strawberry sorbet, jasmin whipped cream12
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Plate of fine cheeses12
