Menu “Dégustation” 

8 courses at 110 €

This menu will be served to the whole table


Bouchées apéritives

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Scallop carpaccio with black truffle. Foie gras shavings. Truffle Chantilly. Watercress and black truffle panacotta

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Pike and haddock quenelle stuffed with parsley cream, breadcrumb quail egg, “Perle Noire” caviar, shellfish stew

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Seared monkfish tail. Coriander biscuit with carrot terrine. Orange butter sauce

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Pause fraicheur

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 Roasted pigeon breast from Costières. Heritage vegetables. Crispy barbajuan of confit pigeon leg with spinach and foie gras. Meat juice with grilled almonds

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Cheese Platter from Mr Vergne & goat cheese from Mr Rio

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Pré Dessert

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Choice of Dessert from “A la Carte”

Menu “Inspiration” 

10 courses at 135€

The Chef propose a 10 courses menu, created from the A la Carte and his inspiration !

This menu will be served to the whole table, it is served for lunch until 12h45 and for dinner until 20h45



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