ENTREES
 

Calf tongue from maison Vadorin,

In slices, seasoned with a Tonnato sauce ; romanesco cabbage, pickled Roscoff onions, capers, 

shavings of parmesan and tarragon oil.

Or

Organic fresh eggs, 

Runny and crispy egg yolks and egg whites in cubes ;

Thin slices of haddock and velouté of camus artichokes

 

 

MAINS
 

Meagre fish from the Normandy Coast,

On a thin golden sesame crust ; variation of orange flavoured carrots and Noilly Prat sauce.

Or

Hen pheasant,

Breast fillet roasted in butter ; corn fresh mousseline and fried chanterelle mushrooms.

Thigh caillette with cabbage and Salmis sauce.

 

DESSERTS

 

Ripened cheeses,

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

Or

Paris-Forest,

Choux pastry garnished with a hazelnut praline puree, iced parfait with ceps

Foam flavoured with Marsala wine and wild mushrooms.

 

- - -  PETITS FOURS- - -

 

LUNCH MENUS

3 courses :  45€