BIB Gourmand Menu

Three courses 39 | Two courses | 32
You can also order all courses  à la carte

 

ENTRÉE

Zeeland mussels | quiche dough base | aioli| 15                                                                                     
Philippe Defrance, Saint-Bris 2018 (100% Sauvignon), Côte Auxerrois  40 / 8
or
Red cabbage-sauerkraut | fennel | tarragon mayo|curry-parmesan tuiles V 13                                                                                      
Deutzerhof, Blanc de noir, Spätburgunder 2020, Ahr 45 / 9
or
Velouté of Le Puy Lentils| Boudin noir | 14
Verdet, Pinot noir ‘Le Prieuré 2019, Bourgogne Hautes-Côtes de Nuits  55 / 11

                                                                                                             

MAIN COURSES

Catch of the day | 28                                          
Please ask for the wine suggestion
or
Kohlrabi | Trompettes de la mort | Vacherin Mont d’Or | truffle | V | 22
Domaine les Demoiselles de Pallus, Chinon ‘Les Camélias’2013, Loire 50 / 10
or
Confit de canard |pumpkin bun |gésier | foie gras | pumpkin seed oil | 23
Joseph Paillé, Benastra, ‘La Garrique ’2018, Côtes du Roussillon Villages 45 /  9

                              

DESSERTS

Selection of three seasonal cheeses | 12
Please ask for the wine suggestion
or
Pear mousse cake | Limoncello | almond | chocolate sauce | 14                                                                                             
Château Fayau 2010 Cadillac, Bordeaux 7                                                                                     

                                                                          

                             

Do you have any allergies, vegetarian of dietary wishes, please notify our serving staff