DÉGUSTATION

LES PLATS EN PETITES PORTIONS

LE FOIE GRAS
Fresh duck Liver « Pressé » under a thin veil of Port, smooth pear jam
L’AUBERGINE
Eggplant confit « mille-feuille », mozzarella and basil
LES ANCHOIS
marinated Anchovies, sweet pepper, on a bed of eggplant
LE JAMBON « IBERICO DE BELLOTA »
Iberico Ham, accompanied with tomatoe bruschetta
LE CRABE ROYAL
minced King Crab, between thinly sliced Daikon radish
LA CHATAIGNE
Chestnuts « Velouté » served with seared Foie Gras, Celeri and Bacon
LA CREVETTE
The Shrimp, cripsy Angel Hairs vermicelli, sumac seed and lime
LES ENCORNETS
Calamari, pan fried artichokes, Iberian flavors
LA LANGOUSTINE
King Prawn « Langoustine » papillotte, flavored with basil
L’ŒUF
Egg « en cocotte », unctuous Carbonara cream, smoked bacon
LES PALOURDES
Gratinated Clams garnished with pink garlic and mushrooms
LA LANGOUSTINE
King Prawn « Langoustine » ravioli, « foie gras » sauce and truffle
LE GYOZA
Poultry dumplings, leek and ginger, Asian broth
LE PIED DE COCHON
Pig trotters, parmesan cheese and Iberico ham, roasted on a toast
L’OS A MOELLE
Beef Bone Marrow, on a toast enhanced with mustard
LA TRUFFE NOIRE
Black Truffle mushrooms, Vegetarian Macaroni, grated parmesan
LE BURGER
beef and « foie gras » Burgers, french fries and sweet tomatoe sauce
LE RIS DE VEAU
veal Sweetbread, fresh bay leaf, stuffed Swiss chard
L’AGNEAU DE LAIT
milk fed Lamb chops flavoured with thyme
LE PIGEON
Free-range Pigeon, cabbage « lardé » and duck’s liver
LE BLACK COD
marinated with Miso under a veil of cucumber, smoked Eggplant infusion
LA CAILLE
Quail filled with duck liver, caramelized, truffled mashed potatoes

STARTERS

OUR MENU OF HOT AND COLD STARTERS

LE BAR
Sea bass « Ceviche », Peruvian citrus and Osestra Caviar
LE THON
Tuna confit on a lettuce heart, garnished with delicate crunchy vegetables, quail eggs
LE CAVIAR OSCIETRE
« Ossetra » Caviar on a poached poultry eggs, crispy Angel Hair with smoked salmon
LE JAMBON
Iberico Ham accompanied with tomatoe Brushetta
LE CRABE ROYAL
King crab « Merus » pincers, crunchy salad, Caviar and avocado
LE SAUMON FUME
Norwegian Smoked Salmon, potaties waffle flavored with chives and lemon
LE FOIE GRAS
seared Duck Liver, roll of green apple confit and acidulous hibiscus juices
LA POULE
Poultry broth, with thin duck’s liver ravioli and spicy cream on the side
LES SPAGHETTIS
By the Chef

MAIN COURSES

FISH AND MEAT

LES SAINT-JACQUES
grilled Scallops « à la plancha » with mashed Artichockes from Jerusalem, in two colors
LE SAUMON
half cooked salmon, herbs crust, sorrel extraction , young wild leek
LE TURBOT
poached, zucchini scales, brocoli « purée », king prawn and choron sauce
LA MORUE
Cod Fish under a lefy raviolu, vegetables juices and basil
LE MERLAN
deep fried withing fish, Colbert style and herbal butter
L’AGNEAU DE LAIT
milk-fed Lamb chops flavoured with thyme
LA JOUE DE BŒUF
Cooked « à la Bourguignonne » with polenta
LE FOIE DE VEAU
Seared Veal liver, crunchy onions and sour dressing
LA NOIX D’ENTRECOTE
« Black Onyx » rib steack core, potatoe « Grenaille » and « Padron » tempura
LE TOURNEDOS DE BŒUF
Tenderloin beef, Malabar black pepper, « Eryngii » mushrooms, butternut ravioli
L’ONGLET
Beef Tartare with traditional French fries

THE CHEESES

THE CHEESES
The selection of fine cheeses by the Chef
The ewe tomme cheese

DESSERTS

THE GRAND FINAL

LE CHOCOLAT TENTATION
Smooth Araguani chocolate, cocoa nibs, Oréo biscuit
LE PARIS-BREST
Traditional French puff Pastry, « Praliné » cream, caramelized hazelnut
LA SPHERE
Manjari chocolae Sphere, cocoa ad coffee cream, vanilla ice cream
LE SOUFFLE
Passion fruits « Soufflé », a touch of Pineapple, « Pina Colada » sorbet
LE SUDACHI
Japanese Citrus, white chocolate shell, Macha tea and meringue
LA NOIX DE COCO
Coconut Milk crystalized at – 200°C covered with Mango « Espuma », lime zest
LES TARTES
Selection of traditionals « Tartes »
LES GLACES
Ice cream and Sorbet of the day