Available Monday until Saturday and only at lunch

The fine risotto with shrimp and lobster

The parfait soft boiled egg with it's pumpkin and chestnut velouté with truffle shaving placed on a cloud of truffled sheep's cheese and parmesan emulsion 

The langoustine ravioli with minestrone of winter vegetables places on its hazelnut cream

Marinated salmon, avocado, colored cauliflower an garlic syrup

Pan-fried foie gras, black radish and pear in port wine condiment of walnut  and light cream with gingerbread

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             Seared Sea Bass, carrots and colored cauliflower, vegetables cooked in barigoule and their jus

                         The Mediterraneen meager fish covered with truffles on it's fennel with truffle and caviar pasta

Roasted poultry, carrot and green cabbage and sweet potato, baby spinach with garlic butter, poultry jus

Roasted porc served with pressed potato, pumkin and celeriac with truffle 

The beef chuck layered with foie gras and truffle, beetroot cooked in wood fire oven, polenta and tuberous chervil , beef jus

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(Selection of cheeses on request, extra price 35€)

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The millefeuille of cooked apple, caramel sauce

The Jamaicain peper cristaline with pur chocolate and a passion fruit sorbet, cedrat limon

Hot mandarine soufflé and its sorbet

The cloud of white chocolate and Yuzu on a crisp of almonds, pineapple pearl

The star iced with citrus from the garden, refresh with a Feijoa sorbet and crispy caramel

À la carte choice :
 
Starter         45€
Main            55€
Desert         25€

V.A.T on the food 10%

The parfait soft boiled egg with it's pumpkin and chestnut velouté with truffle shaving placed on a cloud of truffled sheep's cheese and parmesan emulsion 

or

Scallops, brussels sprouts, Jerusalem artichokes ans caramelized artichokes on smoked cream and truffle petal

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The monkfish with puffed rice and truffle, pumkin with grapefruit peel and angel hair risotto

or 

Veal shank with black truffle  dressed in white under its button mushrooms, carrots, pearl onions and leek whistle,   parsley risotto

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Our cheese plater

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The millefeuille of cooked apple, caramel sauce

Or

The cloud of white chocolate and Yuzu on an almond crisp, pinapple pearl and sauce

Breton  lobster
truffled Anna potato on a watercress coulis with rosemary, lobster emulsion
60€

Foie gras raviole
winter vegetables minestrone with truffle
40€

Roasted turbot ith star anise butter 
melt-in-the-mouth salsify and broccoli gnocchis, mustard sauce
50€

Roasted squab on it's chest,
orange endive, caramelized turnips, pomegranate and spicy mustard, tangy juice 
55€

Selection of cheeses on request extra price €35

                                                                         The star iced with citrus from the garden,                                                                       refresh with a Feijoa sorbet and crispy caramel
25€

V.A.T on the food 10 %

Nice's squash velouté and crushed chestnut 

Celeriac in two textures coffee bean

Vegetable broth with fennel, potato, burnt leeks, broccli slightly iodized 
 

Parsnip roasted in olive oil, spinach sprouts with garlic, carrot wilted with parsley and burnt leeks

                                                                    The star iced with citrus from the garden,                                                                  refresh with a Feijoa sorbet and crispy caramel