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Le Chef Mickaël Gaignon vous propose pour Novembre 2018

Ravioli d'escargots et consommé de bœuf au parfum de saucisse de Morteau

Tartare de Saint-Jacques d’Erquy, chou-fleur, radis grenadine et daïkon

Cannelloni of skate and grazed pencil leek rounds on a bread crisp, pearl onions

21,00€
 

Tartlet of seasonal mushrooms, with red beets and hazelnuts

22,00€
 

Lasagna of lemongrass roasted monkfish, sauerkraut and bacon; sea lettuce, licorice coulis

42,00€
 

Hake steak gratiné with walnuts, watercress coulis, gnocchi and sautéed girolle mushrooms, shredded bottarga fish roe

35,00€
 

Pavé de truite des Pyrénées cuit meunière, blini de céleri, salade et sauce beurre blanc aux herbes fraîches

37,00€
 

Palombe rôtie aux baies de genièvre, cromesquis d'embeurrée de chou aux châtaignes, chou kalé

39,00€
 

Pan-seared hanger steak, red wine sauce, grapefruit shallot marmalade, baked apple and polenta crisps

39,00€
 

Laguiole cheese, Mirabelle plum chutney, mesclun salad

14,00€
 

Platter of seasonal cheeses, selected by the Quatrehomme cheese store “Meilleur Ouvrier de France”

16,00€
 

Fig and pistachio entremets, allspice tile wafers

16,00€
 

Chilled mango, kiwi and coconut religieuse pastry with passion fruit

16,00€
 

Molten chocolate cake with "Fortissima" Pralus, sage core and Chartreuse ice cream

16,00€
 

Medley of homemade ice cream and sherbet, diamond shortbread

14,00€
 

Entremets au coing, pomme et roquette ; poivre du Sichuan juste moulu

16,00€
 

Cannelloni of skate and grazed pencil leek rounds on a bread crisp, pearl onions

Tartlet of seasonal mushrooms, with red beets and hazelnuts

Lasagna of lemongrass roasted monkfish, sauerkraut and bacon; sea lettuce, licorice coulis

Trou normand: Damson plum liquor

Pan-seared hanger steak, red wine sauce, grapefruit shallot marmalade, baked apple and polenta crisps

Comté cheese shavings, Mirabelle plum chutney, mesclun salad

Fig and pistachio entremets, allspice tile wafers

1 Starter or 1 Dessert + 1 Dish

34,00€
 

1 Starter + 1 Dish + 1 Dessert

45,00€
 

Parsley root remoulade, smoked and marinated herring

Chicken and mushrooms vol-au-vent

Black pudding with apples and potatoes, mixed greens salad

Roasted cod fish steak, swiss chard and chicken juice

Gaigne’s Piña Colada

Vanilla Macaroon, fresh cheep milk cheese sorbet, figs