À LA CARTE MENU
Lunch, Brunch and a late lunch
Oysters – Creuses | 3.5 per piece
Green salad | walnuts | mustard dressing | V| 9
Mushroom croquettes | morel mayonnaise |V | 12
Château de Gaure 2019, Limoux (70 % Chardonnay & 30% Chenin) 35 / 7
Shrimp croquettes | samphire | shallot mayonnaise | 15
Sylvain Bois, Roussette du Bugey 2018, Savoy 35 / 7
Poached egg | smoked salmon | Hollandaise | herring caviar | kl 15 | gr 19
Domaine de Poncetys, Saint-Véran 2018 ‘Le Clos des Poncetys’ 45 / 9
Blinis | Bawykov smoked salmon | crème fraîche | salmon caviar | 13
Champ Divin, Cremant du Jura 2018 Zero dosage 45 / 9
Steak tartare
Small : poached egg | morel mayonnaise | 15
Large: homemade fries | salad | 28
Les Mains Rouges, Chinon Rouge 2017, Loire 47 / 9.5
Catch of the day | 28
Please ask for the wine suggestion
Risotto Nero | squid | aioli | 18
Marco de Bartoli ‘Lucido’ Cataratto 2019, Sicily 37 / 7.5
‘Tournedos Aubergini’| polenta | eggplant | Madeira sauce | truffle | celeriac fries | V | 25
Castello di Verduno, Basadone Pelaverga 2019, Piedmont 45 / 9
Selection of five seasonal cheeses | 15
Crème brûlée | vanilla ice-cream | 12
Château Violet 2015, Sauternes 7.5
Three homemade sweets from our pastry chefs | 10
BIB GOURMAND MENU
3 courses 39 | 2-couses 32
Bi-weekly changing menu | See separate list
Do you have any allergies, vegetarian or dietary wishes? Please ask our serving staff for the options.
À LA CARTE MENU
Dinner
Oysters – Creuses | 3.5 per piece
Green salad | walnuts | mustard dressing | V| 9
Mushroom croquettes | morel mayonnaise |V | 12
Château de Gaure 2019, Limoux (70 % Chardonnay & 30% Chenin) 35 / 7
Shrimp croquettes | samphire | shallot mayonnaise | 15
Sylvain Bois, Roussette du Bugey 2018, Savoy 35 / 7
Poached egg | smoked salmon | Hollandaise | herring caviar | kl 15 | gr 19
Domaine de Poncetys, Saint-Véran 2018 ‘Le Clos des Poncetys’ 45 / 9
Blinis | Bawykov smoked salmon | crème fraîche | salmon caviar | 13
Champ Divin, Cremant du Jura 2018 Zero dosage 45 / 9
Steak tartare
Small : poached egg | morel mayonnaise | 15
Large: homemade fries | salad | 28
Les Mains Rouges, Chinon Rouge 2017, Loire 47 / 9.5
Catch of the day | 28
Please ask for the wine suggestion
Risotto Nero | squid | aioli | 18
Marco de Bartoli ‘Lucido’ Cataratto 2019, Sicily 37 / 7.5
‘Tournedos Aubergini’| polenta | eggplant | Madeira sauce | truffle | celeriac fries | V | 25
Castello di Verduno, Basadone Pelaverga 2019, Piedmont 45 / 9
Selection of five seasonal cheeses | 15
Crème brûlée | vanilla ice-cream | 12
Château Violet 2015, Sauternes | 7.5
Three homemade sweets from our pastry chefs | 10
BIB GOURMAND MENU
3 courses 39 | 2-couses 32
Bi-weekly changing menu | See separate list
Do you have any allergies, vegetarian or dietary wishes? Please ask our serving staff for the options.