The Gourmet Restaurant Menu

The Chef's Renewal :

Gourmet Restaurant is Opened from Thursday Evening to Sunday for Lunch.

1 Starter/ 1 Dish / 1 Dessert : 85€

2 Starters/ 1 Dish / 1 Dessert : 99€

                                   The Duck Foie Gras with “Monsieur Cassard’s” Young Pigeon, Prune Condiment with Macvin                       

And/Or

       The Mackerel Stuffed with Monkfish, Capers and Pine Nuts, Carcass Juice with Suze                     

                

     The Pink-Cooked Veal Fillet, Assortment of Celery Root, Veal Jus with Porcini and Coriander  

   

The Fir Tree Parfait, “Mandjari” Chocolate Ganache Gentian, Spruce Bud Extract, and Gentian Freshness  

Or 

The Candied “Boskoop” Apple, “Gianduja” Ganache, and Salted Butter Caramel  

 

The Currents Suggestions

Madagascar “Rova” Caviar, Sour Cream and Blinis 
50g à 78 €, 125g à 172 €

Wild Morels cooked in Creamy Ragout, Grand Combe-des-Bois Fresh Cream, and  Winemaker Benoît Badoz’s Yellow Wine, full part at 38€, half part at 20€    

 Surprise 18-Month Comte Cheese  with Walnut Condiment in Yellow Wine 10€

 

The Desserts

The Spruce Bud Extract Souffle, with Freshness of Madagascar Vanilla 19€ 

 The Fir Tree Parfait, “Mandjari” Chocolate Ganache Gentian, Spruce Bud Extract, and Gentian Freshness 19€ 

The Tuberous Chervil in Variation, “Oabika”, Chocolate “Dulcey” Brownie, and Fresh Pecans 19€

The Candied “Boskoop” Apple,  “Gianduja” Ganache, and Salted Butter Caramel  19€

 

Winter Seasonal Tasting Menu

In Five Courses at 125€ / 2 Starters / 1 Main Course / 1 Cheese / 1 Dessert

In Six Courses at 145€ / 2 Starters / 2 Main Courses / 1 Cheese / 1 Dessert

    In Seven Courses at 165€ / 3 Starters / 2 Main Courses / 1 Cheese / 1 Dessert

                 

 Choice of Starters : 

 

The Duck Foie Gras, Grated “Melanosporum” Truffe, Country Bread Toast with Beef Marrow 

                               And/ Or                                  

 Wild Morels Cooked in Ragout, Caramelized Veal Sweetbreads, and Smocked Jerusalem Artichoke 

              And/ Or              

                 The  Lacquered Partridge Fillet with Orange and Juniper Caramel, Confit Thigh, and Pumpkin Carpaccio                 

 Choice of Main Course  :  

Normandy Coast Scallops, Spruce Bud Juice, “Imperial Rova” Caviar from Madagascar, and “Gwennie” Potatoes 

 And/ Or

 Pink-Cooked Venison Hazelnuts, Prune Compote with “Malagasy” Pepper, Macerated Red Fruits, Parsnips, and “Vitelotte” Potatoes 

 

Surprise 18-Month Aged Comté Cheese with Walnut Condiment in Yellow Wine          

                              

 

The Tuberous Chervil in Variation, “Oabika”, Chocolate “Dulcey” Brownie, and Fresh Pecans 

Or 

The Spruce Bud Extract Souffle with Freshness of Madagascar Vanilla

 

All our dishes of the menu can be order from at carte

Our Meats come from France, Ireland, Holland & Spain. 

We prefer lacking from a product rather than propose a lower quality that would not satisfy you. 

All our dishes may contain allergens. 

Net Prices, Service included.