- Menu -

Regular menu 33€-41€ 

Entrées

·        Pancetta and braised pork belly from Ardèche, Hoï sin sauce, celeri and green apple gel

 

·        Asparagus cream, pumpkin seeds, olive oïl and sprouts salad

 

Plats

·         Wild caught fish, safron risotto, mussel, leek and brocoli in a shell fish broth

 

·         Beef rib eye steak, soysauce and beetroot coulis, honey glazed vegetables; jus

 

 

Fromages et Desserts

·         Aged cheese platter or goat chesse platter

 

·         Banana parfait, mango, strawberry coulis, speculoos crumb, meringue

 

·         Equador chocolat ganach with orange Blossom, roasted buckweat granola, kalamansi lemon sorbet

(This menu is an exemple of our cuisine and could be changed at any time, depending on the season and chef's inspiration)

 

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Regular menu 33€-41€ 

Gourmet Menu, up to 5 courses

 

Asparagus from Montségur sur Lauzon, 64° poached egg and smoked eel,      Hollandaise sauce

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Foie gras Terrine,Westmalle and Umeboshi foam, blackcurrant and tonka bean

-

Veal sweetbread, spring vegetables , morel with Vin Jaune cream sauce

-

Aged cheese platter with a wild picked fruit jam

-

Grand cru chocolat  "Cabosse" Abinao-Guanaja-Dulcey

Roasted Pineapple, Passion fruit sauce and a Guava Sorbet

(This menu is an exemple of our cuisine and could be changed at any time, depending on the season and chef's inspiration)

Gourmet Menu, up to 5 courses

 

Asparagus from Montségur sur Lauzon, 64° poached egg and smoked eel,      Hollandaise sauce

-

Foie gras Terrine,Westmalle and Umeboshi foam, blackcurrant and tonka bean

-

Veal sweetbread, spring vegetables , morel with Vin Jaune cream sauce

-

Aged cheese platter with a wild picked fruit jam

-

Grand cru chocolat  "Cabosse" Abinao-Guanaja-Dulcey

Roasted Pineapple, Passion fruit sauce and a Guava Sorbet

(This menu is an exemple of our cuisine and could be changed at any time, depending on the season and chef's inspiration)