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Le Chef Mickaël Gaignon vous propose pour Mars 2019

Steak tartare (Aubrac beef), green asparagus from the Gard

25,00€
 

Langoustine tempura, bok choy, tartar sauce

26,00€
 

Duck foie gras, flavored with Menton lemon

25,00€
 

Braised field endives from the Riant family, goat cheese ice cream, roast apple slices, sencha green tea emulsion

19,00€
 

Sautéed Erquy scallops scented with calamansi lime, rainbow carrots

38,00€
 

Red mullet filet in a bouillabaisse sauce, turnip and long radish rolls, quinoa with grains

39,00€
 

Wild sea bass steak, cranberry, kale and Brussels sprout blini, curry sauce

42,00€
 

Wellington-style chicken supreme from Alice’s farm in a pastry crust, celeriac au gratin

34,00€
 

Rack and leg of suckling Pyrenees lamb, roasted in cilantro; confit shoulder stuffed with grapes and walnuts, glazed salsify au jus

41,00€
 

Farm-fresh camembert, truffled in-house

24,00€
 

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

16,00€
 

Frozen walnut nougat, caramelized mendiants

16,00€
 

Pineapple carpaccio marinated in lemon thyme, light coconut mousse and shavings, rum flavored cream

16,00€
 

Molten chocolate cake with "Fortissima" Pralus, raisins and wild herbs core, quetsche plum sorbet

16,00€
 

Medley of homemade ice cream and sherbet, diamond shortbread

14,00€
 

Fresh and confit pear slices, pear sorbet and light cream, mini tome fraîche cheesecake

16,00€
 

Steak tartare (Aubrac beef), green asparagus from the Gard

Langoustine tempura, bok choy, tartar sauce

Red mullet filet in a bouillabaisse sauce, turnip and long radish rolls, quinoa with grains

Plum mirabelle trou normand

Wellington-style chicken supreme from Alice’s farm in a pastry crust, celeriac au gratin

Farm-fresh camembert, truffled in-house

Pineapple carpaccio marinated in lemon thyme, light coconut mousse and shavings, rum flavored cream

1 Starter or 1 Dessert + 1 Dish

34,00€
 

1 Starter + 1 Dish + 1 Dessert

45,00€
 

Celery root and Paris mushrooms duxelles tartlet

Canelé cake with ham, sucrines salad

Roasted veal steak with lemon and chorizo, fresh pasta

Poached mackerel with vegetables

Tapioca with prickly pea

Gaigne-style Liège coffee