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 |
Organic salmon carpaccio with pink peppercorns and sea urchin taramasalata 16.00
Natural foie gras served with poilâne bread 19.00
prawn crab and green aspargus soup thaï style 17.00
Tender-cooked leek whites with poached egg and parmesan 15.00
King crab salad 24.00
King prawn and vegetable tempura with red and dark sweet and sour sauce 15.00
Riquette salad with parmesan shavings and pine kernels 12.00
Pan-seared foie gras escalope with mini leeks and frothy granny smith apple sauce 22.00
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Entrees |
Meats |
Fillet of veal rossini 35.00
Grilled iberico pluma marinated in ginger 22.00
Slow-cooked lamb shank in thyme with baby vegetables 24.00
Beef fillet (200gr) with pepper sauce 28.00
Organic chicken ballotine filled with smoked bacon, comté cheese and black truffle 24.00
Veal escalope milanaise 26.00
Roast magret duck breast in sate sauce 23.00
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Fishes |
Prepared sole, served meunière or gribbled 35.00
Roast cod with gnocchi and shitake mushrooms 26.00
Organic salmon steak cooked on one side only 24.00
Marinated king prawns brochettes thaï style with stir-fried vegetables 30.00
Griddled abalone with garlic butter 32.00
Scallops with saffron froth 28.00
Lobster pot-au-feu with mini vegetables and aïoli sauce 34.00
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Pastas and raw meats |
Pastas, risottos & raw meats |
Organic scrambled egg with black truffle 21.00
Prepared organic beef steak tartare with homemade french fries 22.00
Creamy langoustine risotto 22.00
Penne arrabiatta 18.00
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Cheeses |
Cheeses | |
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Desserts |
Desserts |
Smooth chocolate and nougat gateau with nougat ice cream 10.00
Apple pear and grape brittany crumble 9.00
Egg coated fried brioche with organic caramel ice cream 9.00
Chocolate mousse and coconut panacotta bounty style 9.00
Dame blanche: organic vanilla ice cream, chocolate sauce, whipped cream 9.00
Café liégeois: coffee, coffee ice cream, chantilly 9.00
Homemade cheesecake served with fromage blanc ice cream 9.00
Waffle with ginger honey nutella and whipped cream 9.00
lemon and meringue tart served in an unusual way 9.00
Hot chocolate soup with fruit brochettes 9.00
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