STARTERS

CARABINIEROS KING PRAWNS & PIG'S TROTTERS,
In carpaccio spiced with aromas and a mayonnaise with heads of juice,

snap bean from the Loire Valley and Pig's trotters kromesky. 34€

 

SPIDER CRAB,
Greek-style marinated Salambo artichoke with spider crab, creamy burrata and fresh shrimps / celery broth.    36€

 

BLUE LOBSTER IN TWO SERVICES,
                      - Lobster tail coated with a soft butter in Noilly prat ; Apricots purée with Viré Clessé wine, chanterelles and matcha green tea.                                             - Lobster claws with Basil, almond gaspacho and Battaglione cucumber.    44€

 

VEAL ROSE FROM PAYS-BASQUE & SAINT JOHN TRUFFLE,
In tartare seasoned with a summer truffle sauce. Parmesan shavings, butter beans and stracciatella ice cream ; Focaccia. 34€

 

MAINS

LINE-CAUGHT TURBOT,

Turbot steak cooked to the bone ; Mussels of Bouchot, tomatoes colors, dugléré sauce. Paris rosé mushroom cream.   58€

 

 

LINE FISHED BLUEFIN TUNA FROM THE BASQUE COUNTRY

                                              Seized with olive oil; young vegetables, printed lasagna and bouillabaisse style with anchovies.                                             

Crispy whelks and curry aïoli sauce. 56€

 

VEAL SWEETBREAD,

Sauteed, bulgur andangostura veal juice. Amalfitano lemon cream andavocado ravigote. 58€

 

IBERICO PIG,

                          Pig ribsteak sauteed, stewed sweet onions of the Cévennes and tempura of zucchini flowers stuffed with ricotta and herbs,                                                    short juice with sage. 52€

 

LAMB FROM LOZERE,
Saddle cooked "rosé", marjoram juice. Tangy eggplant slice, lamb sweetbread in tempura style with North African hot spicy sauce    56€

 

DESSERTS & CHEESE

CHEESE SELECTION BY BERNARD ANTONY & TERROIR D'AVENIR,
 Accompaniments : Homemade fruit jelly, Vallée du Lot honey and grilled bread.  22€

 

STRAWBERRIES IN SEASON MAISON BOURJOT,

Biscuit spoon soaked, green peas muslin, marmalade and natural strawberries ; Verbena ice cream.  22€

 

WHITE PEACH FLORALE,

Roasted in a Batak Berry syrup; Geranium Bourbon light cream, fresh peach sorbet and crémant extra brut 'Gruhier' foam.   22€ 

 

CHOCOLATE,
                         Soft biscuit, Guanaja 70% mousse and chocolate ice cream cubes. Vanilla and tonka bean cream. Bailey's foam and                                         baslamic vinegar caramel. 22€

 

PAVLOVA WITH RED BERRIES,
Meringue garnished with whipped cream, seasonal red fruits, beet cream, blackcurrant coulis and sorbet with farm yoghurt..  24€

 


INITIATION MENU

Available for all guests of table
 

MISE EN BOUCHE
*
VEAL ROSE FROM PAYS-BASQUE & SAINT JOHN TRUFFLE,
In tartare seasoned with a summer truffle sauce. Parmesan shavings, butter beans and stracciatella ice cream ; Focaccia.


*

LINE FISHED BLUEFIN TUNA FROM THE BASQUE COUNTRY

                                              Seized with olive oil; young vegetables, printed lasagna and bouillabaisse style with anchovies.                                             

Crispy whelks and curry aïoli sauce.


*

IBERICO PIG,

                           Pig ribsteak sauteed, stewed sweet onions of the Cévennes and tempura of zucchini flowers stuffed with ricotta and herbs,                            short juice with sage.


*


POITEVIN GOAT CHEESE FROM OAK OLD FARM,
Natural style, zucchini cream refreshed with mint, cumin oil and crispy bread.

 

*


STRAWBERRIES IN SEASON MAISON BOURJOT,
Biscuit spoon soaked, green peas muslin, marmalade and natural strawberries ; Verbena ice cream.


*


CHOCOLATE,
                           Soft biscuit, Guanaja 70% mousse and chocolate ice cream cubes. Vanilla and tonka bean cream. Bailey's foam and                                                            baslamic vinegar caramel.


*


PETITS FOURS


5 courses:   130€
With wine pairing "Découverte": 220€


BAR MENU

Available from 12:15 to 14:30 and from 19:15 to 22:00
For a light snack at the bar with a glass of wine

 

 

Duck foie gras terrine   19€

House-made terrine.   12€  

Andouille Guéméné three months refining - Maison Rivallan-Quidu.   8€ 

Aveyron sausage - Maison Conquet.   7€ 

Cousine sausage - Maison Conquet   5€

Selection of cheeses   18€ 

Green salad   10€