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.
Poached in a red wine and spices, figs and grappe marmelade.
Zucchini tartare with "kalamata" olive, pine nuts and candied tomatoes, toasted hazelnut and lemon condiment.
Homemade pâté en croute , veal, pork, duck and foie gras, rhubarb and mint condiment, Cumberland sauce, redcurrant and mustard seeds.
Vinaigrette style, crispy calf's Head, ravigote sauce.
Cooked for 45 minutes, watercress coulis and Haddock.
From the Mediterranean, seared on the skin, green vegetables purée and lemon condiment, grilled broccoletti, tangy shellfish vinaigrette with ginger.
Roast meunière, artichokes cooked in a casserole and purée, glazed gnocchi and broad bean with Périgord truffle, fish bone reduction.
Grilled pluma, simmered Paimpol cocos and candied tomatoes, shellfish with garlic and parlsey, meat juice.
Confit and grilled shoulder, hummus-style chickpea, endive and orange condiment, panisse fry and lamb jus.
Tender veal cut and the sweetbread seared "à la plancha", vitello tonnato style, sautéed chanterelles, confit tomato and parsley, mashed potatoes and 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.
Genoa cake, rosemary diplomat cream and lemon crémeux, strawberry sorbet.
From Valrhona, creamy chocolate and cocoa nibs tart, Guanaja ice-cream.
Exotic, mango, passion fruit and basil confit, chantilly cream, pineapple sorbet.