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.
Roasted in a cocotte, Guanciale and Parmesan, meat jus, black truffle.
Cooked for 45 minutes, watercress coulis and Haddock.
Vinaigrette style, crispy calf's Head, ravigote sauce.
Homemade pâté en croute (veal, pork, duck and foie gras), marmalade quince and shiitake.
From the Mediterranean, seared on the skin, cabbage and grilled grey shrimp, orange condiment and shellfish sauce.
Roasted and cooked "meunière", small spelt prepared like a risotto infused with mushrooms and old comté, yellow wine emulsion, parmesan.
Roasted in a hazelnut crust, glazed parsnips, grilled old vegetables juice, tanguy vinaigrette with walnut oil and pomegranate.
Grilled breast from Cantal and black pudding, simmered Paimpol cocos and candied tomatoes, shellfish with garlic and parlsey, meat juice.
Confit and grilled shoulder, sweet potato puree with Tonka bean, cumin-spiced "panisse" fry, endive glazed with orange and bergamot, tangy lamb juice.
Prepared like "blanquette", veal sweat bread seared "à la plancha", spinach and oyster mushrooms, panfried spatzles, Perigord truffle.
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.
Served warm and caramelized, rice pudding, porto gel and spices, pear sorbet.