The Gourmet Restaurant Menu
The Chef's Renewal Around "La Volaille de Bresse" By Mister Degluaire "Champion des Glorieuses" :
Gourmet Restaurant is Opened from Thursday Evening to Sunday for Lunch.
1 Starter/ 1 Dish / 1 Dessert : 83€
2 Starters/ 1 Dish / 1 Dessert : 98€
The Duck Foie Gras in “JB” Style, Rillette of Poultry Offal with “Pruneaux d’Agen” Candied,
And/Or
The Poultry Consomme, Leg of Poultry and Girolles “Clou” with Garden Chard 
The Poultry Supreme, Remoulade style Celery Cannelloni, Creamy Celery with Brési “Maison Renaudot” and Poultry Juice
The Dessert Around the Yellow Wine, Creamy Yellow Wine, Diplomat Cream with Walnut, Yellow Wine
Or
The Raspberries, the Chocolate “Manjari” and the Balsamic Vinegar Freshness
The Currents Suggestions
The Caviar “Rova” From Madagascar, Acidulated Cream and Blinis
50g à 78 €, 125g à 172 €
The Wild Morels cooked in a Ragout with Fresh Cream from Grand Combe des Bois and Vin Jaune of the Winegrower Benoît Badoz, full part at 38€, half part at 20€
The Cheese Platter of our Craftsmen, Local and Ripened 19€
The Surprise 18 Month Comte / Yellow Wine and Walnuts 10€
The Desserts
The Seasonal Souffle, Sweet Treat Made of Fruits and Vanilla Cream, its Freshness 19€
The Fir Tree Parfait, Manjari – Gentian Chocolate Ganache, Fir Bud Extract, Gentian Freshness 19€
The Dessert Around the Vin Jaune, Creamy Yellow Wine, Diplomat Cream with Walnut, Yellow Wine Freshness 19€
The Raspberries, the Chocolate “Manjari” and the Balsamic Vinegar Freshness 19€
The Chef's Tasting Menu
Five Services at 125€ / 3 Choices, Cheese and Dessert
Six Services at 145€ / 4 Choices, Cheese ans Dessert
Seven Services at 165€ / 5 Choices, Cheese and Dessert
The Straters Choices :
The Line-Caught Sea Bass, Served as a Tartare, Peach and Mango with Coriander, Freshness of Hibiscus and Ginger
And/ Or
The Potato, Duck Foie Gras in Slices and “Imperial Rova” Caviar from Madagascar
And/ Or
The Artichoke “Camu” with Wild Morels, Calf Sweetbread, Creamy Artichoke with Olive Oil and Roasted Hazelnuts
The Dishes Choices :
The Salmon Trout from “Heimbach”, Poached Crayfish, Spinach shoots and Crayfish Emulsion with Absinthe
And/ Or
The Breton Lobster in Declination, Girolles and Lobster Suc with Yellow Wine
And/ Or
The Tomahawk of Iberian Pork, Canneloni of Courgettes, Cucumebr and Garden Tomato, Pork Juice with Fir Buds
The Surprise 18 Month Comté / Yellow Wine and Wallnuts
The Seasonal Souffle, Sweat Treat Made of Fruits and Vanilla Cream, its Freshness
Or
The Fir Tree Parfait, Manjari-Gentian Chocolate Ganache, Fir Bud Extract, Gentian Freshness
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.