From Monday to Friday from noon till 2pm and from 7pm to 10pm.
The menu changes according to the arrivals, the seasons and the Chef’s desires
Two dishes (starter + main course or main course + dessert) : 45 euros
Three dishes (starter + main course + dessert) : 55 euros
Week 13 – March 2023
RED LABEL SALMON
Prepared as a tartar with dill perfume, fine fennel leaves, lemon cream
or
GREEN ASPARAGUS
Enhanced with a pesto, stracciatella, roasted hazelnut and pomegranate
or
THE ARTICHAUT
Creamy heart and wedges, emulsified sauce with egg and fresh herbs, young shoots
**
THE WILD MEAGRE
Cooked meunière, kale and pack choy with piquillos, miso sauce
or
THE CABILLAUD
Marinated with lemon balm and lemongrass, spelt risotto with combawa, citrus sauce
**
THE BEEF
Like a tartar, cheek confit with parmesan and Espelette crumble, erenjy and onions
or
DUCK BREAST
Cooked in a sauté pan, fresh French peas, pea sprouts, short juice
**
THE CHEESE
Fresh and matured
or
THE CHOCOLATE
Hot bitter cake, chocolate ice cream
or
EXOTIC FRUITS
Verbena refreshments, cabbage cracker, light mascarpone cream, verbena ice cream.
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