Sixth Hour

Served at lunchtime, except on Sundays and public holidays

Variations on Black Salisify
star anise in brine by Arnaud Lory

Saint Jacques and Red Cabbage
playfully prepared
seasoned with kumquats

Bresse Chicken Thigh
crispy sage polenta,
winter spinach and onions

Hothouse Lemons
on a black sesame praline

€ 85

menu served in half portions for children € 42

Or € 117.00 *
* Drinks included: 2 glasses of wine, half a bottle of mineral water and a hot drink

On the Horizon

Abalone and Parsley Root
green cardamome

Winter Leeks
seasoned with « Melanosporum » truffle

Celery and Yellow Mustard Seed
with a macadamia nut treat

Sweetbreads
with a celery jus

Beetroot and Coriander
sea spider condiments

Dentex and Jerusalem Artichokes
poached in a juniper butter

Mont d’Or and Chinese Artichokes
in a rich emulsion

Chocolates and Pink Peppercorn
with buckwheat and mountain honey by Frédéric Perchat

€ 195.00

menu served in half portions for children € 97

A la carte

Duck Foie Gras
poached in a jus of fermented hops and roasted barley
accompanied by three chicory condiments: confit slow-cooked in the oven,
raw seasoned with hazelnut oil and the root in a compote with barley flakes,
crisp barley bread with duck Jus and “La Franche” beer vinegar
57 euros

Petit Mercey Snails
cooked in vegetable broth and then grilled,
“Pompadour” potato cake
oyster mushrooms in a delicate stuffing, as a pulp and caramel
roasted garlic and flat-leaf parsley
55 euros

Shellfish and Cauliflower
as a first course
flash-fried cockles, razor clams and sea-urchin corals
on a delicate cauliflower puree with a squid-ink crisp
as a second course
Gillardeau n°2 oyster poached in its shell
accompanied by playfully prepared cauliflower tops
and an Iodised savagnin emulsion
as a third course
broth-inspired clams and roasted cauliflower
63 euros

Dentex
cooked in a juniper butter,
virgin Jerusalem artichoke oil and a jus of grilled fish
accompanied by crisp roasted jerusalem artichoke quarters
and a creamy broth of roasted skins
62 euros

A la Carte

Bresse Chiken from the Roussel-Voisard Farm
as first course
tenderloin rubbed with curry butter and roasted on the bone
fricassee of giblets on walnut bread,
carrots in a variety of textures seasoned with a poultry jus
as a second course
thigh stuffed with a morel mousse,
crispy rice with a Vin Jaune sauce and creamy morels
66 euros

Mont D’Or Cheese
in a warm emulsion with Danané pepper
and served crisp
accompanied by Chinese artichokes in virgin oil
and crushed, smoked and sauteed with fir tree bud butter
19 euros

Hothouse Citrus Fruits
whole candied Kalamansi, toasted Bergamot Slices,
Limequat pulp, Zebulon lemon chutney,
citron confit, Hand of Buddha sorbet
and creamy emulsion with lemon leaves
on a black sesame praline accompanied by a sesame oil brioche
27 euros

Chocolates and Pink Peppercorn
a light mousse of Caribbean chocolate, soft Millot chocolate ganache
in crispy shell of roasted buckwheat, shortbread and a cocoa crisp
pink peppercorn ice cream, pulp and honey fruit jelly
seasoned with mountain honey and buckwheat
in crispy crepe garnished with an emulsion and as a biscuit
25 euros

Valentine’s Day Menu

Menu served only for dinner on Tuesday 14 February 2023

“Skreï” Cod
Kale and Savagnin

“Melanosporum” Black Truffle
with a Celeriac Delicacy

Crushed Breton Lobster
Chinese Artichoke and Coriander

John Dory with Sea Lettuce Butter
Black Salsify and Ginger Condiment

Jerusalem Artichokes and Smoked Foie Gras
as a Consommé

Piece of Beef aged by Thomas Bessette
Soil-grown Chicory and Beer from “La Ferté”

Ewe’s Cheese from Sophie’s Sheep Farm
Parsnip and Lamb’s Lettuce

Clementines with Vin Jaune
in a Play on Textures

210 euros