February...

To Start…

Cream of Squash Soup, chicken wing marinated in soy sauce and satay drumstick, sautéed spaghetti squash14€

“Petit-gris” snail and leek Risotto, poulette white sauce 17€

Veal terrine (sweetbreads, cheek, tail and kidneys)
 button mushroom salad with curry dressing 16€ 

Beaufort cheese Gougère pastry, garnished with two purées - watercress and fennel & heirloom vegetable 14€ 

We don’t serve starter as a single dish.

On to the main course…

Organic Trout steak from Mas de Pommier, cooked meunière style, with a cumin carrot tart 24€

Scallops sautéed in thyme butter, glazed salsify, chive coulis25€

Filet of John Dory cooked in star anise butter, Swiss chard cannelloni, red-beet syrup 30€

Oregano-scented Rabbit, stuffed with chestnuts and celeriac, braised Belgian endives 24€

Rack and saddle of lamb roasted with rosemary, toasted semolina and baby vegetables 27€ 


Still a little hungry…


Cheese platter with Comté, Selles-sur-Cher, Pont l’Evêque, with mesclun salad 9€

Creamed Roquefort cheese, confit pear 6€


A sweet ending…


Molten Chocolate cake made with “Pralus” Ghana Good Bio (Forastero 75% cacao) 10€

Pineapple ravioli poached in Sarawak pepper and passion fruit parfait 8€

Roast Apple with cinnamon on a walnut brownie, apple and Calvados parfait 8€

Creamy rice pudding with confit Mango and Kiwi chunks on a dacquoise cake with almonds and hazelnuts, kiwi jelly 8€


Try one of the fixed-price menus …

Five-course tasting menu: 45€
or
The tasting menu accompanied by wines 64€

Beaune 1er Cru les Aigrots white - Louis Latour (10cl)
Menetou-Salon white - Domaine Guy Saget (10cl)
Les Vieilles vignes de Sylvaner white - Domaine Ostertag (10cl)
La Clape Languedoc red - Château des Karantes (10cl)
Gewurztraminer - Domaine Achille Thirion (10cl)



Veal terrine (sweetbreads, cheek, tail and kidneys),
 button mushroom salad with curry dressing 


Beaufort cheese Gougère pastry garnished with two purées
 - watercress and fennel & heirloom vegetables


Filet of John Dory cooked in star anise butter, Swiss chard cannelloni,
 red-beet syrup


Rack and saddle of Lamb roasted with rosemary,
toasted semolina and baby vegetables 


Creamed Roquefort cheese, confit pear
(€3 supplement)


Pineapple ravioli poached in Sarawak pepper and passion fruit parfait

Prices include taxes and service