The restaurant is pleased to offer an 'à la carte' experience only.
Roasted, served with a tanguy tartare of button mushrooms and shiitakes, beetroot vinaigrette.
Gravelax style, crunchy vegetables prepared like "cervelle des canuts", coriander milk and salmon eggs.
Roasted in a cocotte, Guanciale and Parmesan, meat jus.
Poached in a red wine and spices, figs and grappe marmelade.
Sand carrot tartare with Lebanese flavors, lemon and olive condiment, pistachio and hazelnut, tangy pomegranate vinaigrette.
Vinaigrette style, crispy calf's Head, ravigote sauce.
Cooked for 45 minutes, watercress coulis and Haddock.
From the Mediterranean, seared on the skin, celery purée and confit, bergamot gel, samphire ang glazed apples, grilled vegetable jus infused with lovage.
Poached, cabbage and grilled gray shrimp, langoustine oil and orange condiment, toasted buckwheat and shellfish sauce.
Grilled breast from Cantal, simmered Paimpol cocos and candied tomatoes, shellfish with garlic and parlsey, meat juice.
Confit and grilled shoulder, sweet potato puree and "houmous" condiment, cumin-spiced "panisse" fry, endive glazed with orange, coriander and mit salad, tangy lamb juice.
The veal sweat bread seared "à la plancha", green "Viennese" aspargus style, mushrooms sautéed with wild garlic and candied tomatoes, glazed gnocchi veal juice.
Chuckbeef slowly cooked like a Bourguignon, Rossini dressing and macaroni gratin.
Declination, of the cheese factory of "Trois Jean".
Whole "Mere Richard".
In a pastry choux, caramelized hazelnuts and hazelnut ice-cream.
Caramelized puff pastry, pistachio ganache and praline, tangy marmalade and grapefruit sorbet..
From Valrhona, creamy chocolate and cocoa nibs tart, Guanaja ice-cream.
Exotic, mango, passion fruit and basil confit, chantilly cream, pineapple sorbet.