Starters
  Lightly seared smoked tofu in a maple syrup nage with shiitake mushrooms |
7 € |
| Greek fava (yellow split-pea puree), red onions, capers and smoked duck breast (unless requested as vegetarian) |
8 € |
| Saffron-infused cream of mussel soup en croûte | 9 € |
| St André foie gras : | |
| Duck foie gras from Charentes, semi-cooked in Cognac, with Pineau jelly |
13 € |
| Fried Charentes duck foie gras in Thai herb broth with seasonal vegetables |
13 € |
Main courses
| Cannelloni with seasonal vegetables and a mushroom crust |
15 € |
| Fish & Ships | 15 € |
| Pigeon pastilla with carrots, carrot tops and candied kumquats | 17 € |
| Suquet de peix (Catalonian fish stew) |
19 € |
| 350 g sirloin of French Charolais beef with tartar sauce and homemade chips* |
24 € |
Desserts
| Chocolate-praline soft-centre cake with a macadamia nut whipped cream | 8 € |
| Raspberry pavlova |
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
Gluten free Veggie
*peanut oil-based cooking **subject to availability
