A La Carte

To start with....


Andignac's half-cooked duck foie gras 25

Unagi (Japanese freshwater eel) - sansho pepper - granny smith apple

Black Cod smoked on beech wood 24

texture of beet

Box Baeri Royal caviar ( 20gr) 39

crushed potatoes Grenailles de Noirmoutier

Nobashi shrimps 24

Candied young rabbit lasagna – aigo boulido

Soup of ceps 26

Brioche and whipped butter with truffle


To continue....

The suckling pig of the 7 Meuses 32

Candied shoulder and roasted rib

Tuberous-rooted chervil - molasses juice

The wild duck 35

Yellow turnip “boule d’or” roasted with honey and thyme - blackcurrant juice

The roasted turbot 45

young leeks - chanterelles - muslin with miso

The sole 36

vegetables of the moment in the wok

Coconut milk infused with lemongrass


To finish smoothly....

Brioche of French toast 14

coconut - pineapple - sabayon with rum Don Papa

The Great Dessert by Jean Paul Tossens 18

The baba of the Islands 14

The dame blanche” "à la minute" 14

The cheese trolley 18


All our dishes are on the moment itself prepared with fresh

quality products according to the rules of art.

Allergen list is available on request.

Developed by DigitalMind | Powered by Exopera