À LA CARTE MENU
Lunch, Brunch and a late lunch
Oysters – Creuses | 3.5 per piece
Green salad | walnuts | mustard dressing | V| 9
Blinis | Bawykov smoked salmon | crème fraîche | salmon caviar | 13
Champ Divin, Cremant du Jura 2018 Zero dosage 45 / 9
Mushroom croquettes | morel mayonnaise |V | 12
Haart, Piesporter Riesling trocken 2019, Mosel 40 / 8
Shrimp croquettes | samphire | shallot mayonnaise | 15
Sylvain Bois, Roussette de Bugey 2020, Savoie 35 / 7
Poached egg | smoked salmon | Hollandaise | herring caviar | kl 15 | gr 19
Boyer-Martinot, Bourgogne Aligoté 2018, Burgundy 45 / 9
Risotto Nero | squid | aioli | 18
Marco de Bartoli ‘Lucido’ Cataratto 2019, Sicily 37 / 7.5
Steak tartare
Small : poached egg | morel mayonnaise | 15
Large: homemade fries | salad | 28
Bernard Métrat, Fleurie ‘La Roillette’ 2018, Beaujolais 35 / 7
Catch of the day | 28
Please ask for the wine suggestion
‘Tournedos Aubergini’| polenta | eggplant | Madeira sauce | truffle | celeriac fries | V | 25
La Ca’Nova, Barbaresco 2017, Piedmont 55 / 11
Selection of five seasonal cheeses | 15
Crème brûlée | vanilla ice-cream | 12
Jean Médeville et Fils, Château Fayau 2012, Cadillac 6
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
Blinis | Bawykov smoked salmon | crème fraîche | salmon caviar | 13
Champ Divin, Cremant du Jura 2018 Zero dosage 45 / 9
Mushroom croquettes | morel mayonnaise |V | 12
Haart, Piesporter Riesling trocken 2019, Mosel 40 / 8
Shrimp croquettes | samphire | shallot mayonnaise | 15
Sylvain Bois, Roussette de Bugey 2020, Savoie 35 / 7
Poached egg | smoked salmon | Hollandaise | herring caviar | kl 15 | gr 19
Boyer-Martinot, Bourgogne Aligoté 2018, Burgundy 45 / 9
Risotto Nero | squid | aioli | 18
Marco de Bartoli ‘Lucido’ Cataratto 2019, Sicily 37 / 7.5
Steak tartare
Small : poached egg | morel mayonnaise | 15
Large: homemade fries | salad | 28
Bernard Métrat, Fleurie ‘La Roillette’ 2018, Beaujolais 35 / 7
Catch of the day | 28
Please ask for the wine suggestion
‘Tournedos Aubergini’| polenta | eggplant | Madeira sauce | truffle | celeriac fries | V | 25
La Ca’Nova, Barbaresco 2017, Piedmont 55 / 11
Selection of five seasonal cheeses | 15
Crème brûlée | vanilla ice-cream | 12
Jean Médeville et Fils, Château Fayau 2012, Cadillac 6
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.