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€
Duck Foie Gras with Morteau Sausage from “Maison Renaudot” Confit Quince, and Toasted Sourdough Bread
And/Or
Pan-Seared Zander with Butter, Pressed Red Cabbage, Creamy Parsnip, and Spruce Oil Carcass Jus
The Caramelized Farmer “Porcelet” Square, Peasant Garnish Smoked Bacon an dCreamy Potatoes
Spruce 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
Passion-Mango Souffle, and Freshness with Tonka Bean 19€
Spruce Parfait, “Manjari” Chocolate Ganache Gentian, Spruce Bud Extract, and Gentian Freshness 19€
Coffee “Robusta” Cream, Praline Peanut Biscuit, Mascarpone, Cocoa Freshness 19€
The Candied “Boskoop” Apple, “Gianduja” Ganache, and Salted Butter Caramel 19€
The Chef's Grand 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 :
Brittany Lobster Medallion, Lobster Broth, Tomato Cream with Espelette Pepper
And/ Or
Wild Morels Cooked in Ragout, Caramelized Veal Sweetbreads, and Spring Vegetable Millefeuille
And/ Or
The Normandy Coast Scallops, Spruce Bud Juice, “Imperial Rova” Caviar from Madagascar
Choice of Main Course :
Norwegian Coast Salmon Cooked at 48°, Caramel Fish, Pressed Green Cabbage and Candied Leeks
And/ Or
The Rack of Lamb Cooked Rosé, Oven Roasted Celery, Creamy Red Beet and Garlic Confit, Thyme Butter Short Juice
Surprise 18-Month Aged Comté Cheese with Walnut Condiment in Yellow Wine
Coffee “Robusta” Cream, Praline Peanut Biscuit, Mascarpone, Cocoa Freshness
Or
Passion-Mango Soufflé and Freshness with Tonka Bean
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.