Our Chef Michaël FOUBERT cooks a sophisticated and creative cuisine…colorful, amusing, with using the richness of the world seasons, the summers to warm your winter, the spices to sublimate the tastes, some new textures who come and amaze your palate.
According to your appetite and mood, you can choose the appetizers or entrees among these menus.
Appetizers |
Starters |
Serrano ham curred for 24 months, Mozzarella Di Bufala 24.00
King crab salad 24.00
Prawns in batter Japanese style with tartare sauce 16.00
Riquette salad with parmesan shavings and pine kernels 12.00
Natural foie gras served with poilâne bread 21.00
Tuna belly with basque country lettuce hearts 20.00
Whole Philibon melon 16.00
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Entrees |
Meats |
Grilled iberico pluma marinated in ginger 23.00
Roast french rack of lamb with tarragon sauce 32.00
Beef fillet (200gr) with pepper sauce 32.00
Organic chicken Caesar salad 24.00
Veal escalope milanaise 28.00
Veal kidney "poêlé", apple cider vinegar sauce 32.00
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Fishes |
Prepared sole, served meunière or gribbled 38.00
Monkfish medallion with chorizo, gnocchi and shitake mushrooms 32.00
Organic salmon steak cooked on one side only 24.00
Thai marinated king prawns, wok vegetables 32.00
Griddled tuna glazed in soya sauce 26.00
Grilled sea bass filet with beurre blanc sauce 28.00
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Pastas and raw meats |
Pastas, risottos & raw meats | |
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Cheeses |
Cheeses |
Plate of A.O.C. cheese 10.00
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Desserts |
Desserts |
Strawberry soup with Sichuan pepper, organic vanilla ice-cream 10.00
Curded fromage blanc with red fruit coulis 10.00
Exotic fruit salad 10.00
Dame blanche : organic vanilla ice cream, chocolate sauce, whipped cream 10.00
Café liégeois : coffee, coffee ice cream, chantilly 10.00
Home-made cheesecake served with fromage frais ice cream 10.00
Waffle with nutella sauce and whipped cream 10.00
Lemon and meringue tart served in an unusual way 10.00
Plate of red fruit with whipped cream 12.00
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