Starters
 White asparagus, quail egg, yuzu mousseline |
8 € |
| Gilted sea bream ceviche** |
9 € |
| Duck foie gras from Charentes, semi-cooked in Cognac, with Pineau jelly |
12 € |
Main courses
 Vegetable strudel, petit pois and watercress cream |
16 € |
| Scabbardfish fillet**, white asparagus sauce, green asparagus feuilleté | 18 € |
| Roasted Irish lamb chops, mint-infused jus, roasted new potatoes |
21 € |
| Beef : | |
| accompanied by homemade fries* and périgueux or tartar sauce | |
| French Limousin sirloin steak 350 g |
23,50 € |
| For two or more : | |
| Rib Steak (VBF) from the Lapierre-Ody butchers |
59 € per Kilo |
| For three or more : | |
| Prime Rib (VBF) from the Lapierre-Ody butchers, for two or more people to share |
69 €per Kilo |
Desserts
| Strawberries with violet cream, diamond biscuit, liquorice marshmallow | 7 € |
| Chocolate-coated sablé biscuits | 8 € |
| Cannelés du St André, similar to profiteroles | 9 € |
| Cheese tasting plate by Ludovic LOIZEAU |
11 € |
The menu can be reduced when served at lunchtime
Veggie Gluten free
*peanut oil-based cooking **subject to availability
