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La Carte


Tuesday to Saturday
From 12:15 to 14h30 and from 19:15 to 22:00

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La Carte


Tuesday to Saturday
From 12:15 to 14h30 and from 19:15 to 22:00

 

STARTERS

DECLINATION OF DUBLIN BAY PRAWNS,
In tartare with coriander, consommé of kefir leafs.
Crispy with basil-mango condiment.
Ravioli scented with combawa, Crémant rosé bisque.   46€

 

CRAB FROM THE BRITTANY COAST,

Seasoned with fine herbs and salpicon smoked trout from Banka ; Fine avocado / grapefruit / passion fruit guacamole.  36€

 

DUCK FOIE GRAS FROM MAISON DUPERIER, 
Nice slice of roasted foie gras, ravioli garnished with a thin marmalade of quince, fresh hazelnuts and leaves of oxalis.

Quince juice and grape liquor vinegar.    34€

 

SPECIAL OYSTER UTAH BEACH DE JEAN-PAUL GUERNIER n°2,
Isigny cream spiced with condiments and cucumber / green apple juice. Pork feet cromesquis.   34€

 

MAINS

BASS FROM THE FRENCH COAST,

Butter poached, seasoned with wild oyster tartare spiced with ginger / spring onions / lemon.

Grilled leeks and white butter with watercress from Méreville.  52€

 

SAINT-JACQUES FROM CHAUSEY ISLANDS,

                Minute seized in browned butter and maniguette pepper ; pumpkin fine purée cooked with Clementine juice,

black pork ham, cazette flowers and emulsion.  54€

 

FARM-REARED LIMOUSIN VEAL,

Roasted in the pan ; sautéed wild mushrooms and Agnolottis garnished with a purée of artichokes. Jus-court.   62

 

HARE FROM BEAUCE IN TWO WAYS,

Served blue : cabbage leaf sprinkled with cazette powder and red beets in a sweet and sour sauce.

Royal style : velvet of root vegetables.   54

 

YOUNG GROUSE FROM SCOTLAND,
Roasted breast fillet with Chasselas grapes, lean pork belly from Bigorre and peaty juice.

Fricassée of black trumpets, Swiss Chard, endives.    58€

 

DESSERTS & CHEESE

CHEESE SELECTION BY BERNARD ANTONY & TERROIR D'AVENIR,

Accompaniments : Quince paste, Sollès figs jam, honey from Vallée du Lot, fruit bread toasted.  22€

 

POIRE ET SAFRAN,

Comice pear lightly poached in saffron, soft almond biscuit, Medjoul dates and pear brandy flavoured sorbet.   22€

 

PINA COLADA,

Jivara shell garnished with a vanilla bourbon pannacotta and Victoria pineapple / cucumber / frosted banana / pearl from Japan.

Coconut sorbet and Pina Colada foam.   22€ 

 

CHOCOLAT,

                                                Cazette biscuit base, Guanaja 70% ganache and Itakuja creamy chocolat with passion fruit. 

Hazelnut from Campanie sorbet.   22€

 

MONT BLANC JS,
Meringue garnished with a light cream of marron perfumed with Michel Couvreur whiskey,
beetroot ice cream and coulis of cassis.  22€


INITIATION MENU

Available for all guests of table
 

MISE EN BOUCHE
*
CRAB FROM THE BRITTANY COAST,

Seasoned with fine herbs and smoked Banka trout salpicon ;Fine avocado / grapefruit / passion fruit guacamole.


*

LINE-CAUGHT SEA BASS,

                                                         Poached and seasoned with wild oysters and ginger / spring onions / lemon tartar. 

Grilled leeks and white butter with watercress from Méreville.


*

YOUNG GROUSE FROM SCOTLAND,

        Roasted breast fillet with Chasselas grapes, lean pork belly from Bigorre and peaty juice.

Fricassée of black trumpets, Swiss Chard, endives and cream of celery.


*


FOURME D'AMBERT CHEESE,

Creamy blue cheese, fresh Muscat grape and red porto and pinot noir reduction.

 

*

PEAR & SAFRAN

Poached Comice, saffron foam, almond soft biscuit, Medjoul date and pear in eau-de-vie sorbet.


*


CHOCOLAT,
                                           Cazette biscuit base, Guanaja 70% ganache and creamy chocolat Itakuja with passion fruit.                                         

Hazelnut sorbet from Campanie.


*


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€

 

 

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Lunch Menus


Tuesday to Saturday
From 12:15 to 14:30

Lunch Menus


Tuesday to Saturday
From 12:15 to 14:30

ENTREES
 

Banka trout,

In gravlax with a horseradish cream of celery root.
Beetroot, puffed buckwheat and dill oil.

Or

Gyoza small ravioli,

'Garnished with a fine stuffing made from game birds.
Trumpets mushrooms, turnips and bouillon emulsified at the mostarda di Cremona.

 

 

MAINS
 

Whiting fish of the Normandy Côtes,

Cooked in a thin crust of bread; buttered Pontoise cabbage flavored with bergamot and sea urchin bisque.

Or

Doe at the royal,

Braised shoulder traditionally, cube of foie gras and royal sauce.
Spätzel with chestnut flour and wild mushrooms.

 

DESSERTS

 

Ripened cheeses,

Selection of three cheeses with green salad, fig toast and apricot jelly.

Or

Pumpkin pie,

Fine caramelized pastry and pumpkin custard.
Orange jelly and fresh persimmon sorbet.

 

- - -  PETITS FOURS- - -

 

LUNCH MENUS

3 courses :  45€