A Bistronomic restaurant offering a refined, creative and daring cuisine.

• SEASON
  Heirloom tomatoes swirls in textures: tomato water foam, tomato caviar, crisps, pesto rosso gel, summer
  vegetable crunch, brown button mushroom shavings, aubergine sorbet with white miso
• VEGETABLE GARDEN 
  Courgette, multicoloured tomatoes, peanuts, basil, mint, vegetable Parmiggiano, caper and sultana vinaigrette

YOUR CHOICE OF SIDE ORDERS

• Mashed potatoes with basil, black olives and roasted pine nuts
• Tubetti Mezzi risotto with courgettes and spring onions
• Polenta chips with parmesan and candied tomato

• THE SEAFOOD QUEEN
  Roasted langoustines with "Terre de Sienne" spices, mango and red onion condiment, cucumber maki with oysters, lemon, dill, carrot purée with ginger, claw broth with citrus and coriander
• TO THE LAKES
  Arctic char steak cooked gently, Viennese with a walnuts crust, spinach, ricotta and pine nut ravioli, crunchy seasonal vegetables, fine velouté flavoured with saffron and pomelo refreshed with yellow Chartreuse
• LAND AND SEA
  Slightly seared back of meagre with Tandoori butter, fine tart with crushed tomatoes, olives, ginger and salicornia, royal of yellow courgettes, potatoes, creamy emulsion of Iberico de Bellota Chorizo
• SURPRISE
  Organic salmon marinated with pink berries, citrus and Opyos gin, crunchy aniseed fennel, grapefruit gel, homemade breadstick with olives and caraway, lemon sponge cake, trout eggs

YOUR CHOICE OF SIDE ORDERS

• Mashed potatoes with basil, black olives and roasted pine nuts
• Tubetti Mezzi risotto with courgettes and spring onions
• Polenta chips with parmesan and candied tomato

• PASSIONATE
  Rack of piglet slowly cooked in hay, cannelloni stuffed with vegetables "Caponata" style, pepper piperade, candied cherry tomato tapenade, reduced juice with Nyons black olives
• JURA REGION
  Veal entrecote served pink, fine pie with cep mushrooms duxelles, mini seasonal vegetables with herb butter, roasted tomato Provençal style, creamy morel mushrooms sauce and Jura wine
• TRADITION
  Chef's Panko breaded cordon bleu, Alsatian poultry, old-fashioned ham, Comté cheese, Tartufata, oven baked grilled aubergine, olives, parmesan, lemon, basil, rocket, gratin of Rigatoni, fine truffle velouté
• TO OUR TASTE BUDS
  Irish beef steak Tataki style, lime condiment, candied shallots, olive oil, chervil, fried capers, rocket mustard, fine ratatouille, Darphin potatoes, reduced juice with lemon thyme

YOUR CHOICE OF SIDE ORDERS

• Mashed potatoes with basil, black olives and roasted pine nuts
• Tubetti Mezzi risotto with courgettes and spring onions
• Polenta chips with parmesan and candied tomato

• PLATTER OF RIPENED CHEESES - 14€

• MELON AND CRÉMANT
  Melon balls, syphon Crémant, vanilla shortbread, lavender gel and melon sorbet
• FIG AND CHOCOLATE
  Chocolate shortcrust pastry, fig compote with Espelette, Andoa chocolate ganache (Fairtrade and organic), roasted figs
• ALMOND AND APRICOT SOUFFLÉ
  Bergeron apricot soufflé, chocolate and almond crisp, apricot confit, almond cream, almond sponge cake and almond milk sorbet
• STRAWBERRY, BASIL AND LEMON DELIGHT
  Strawberry tartar with basil, matcha tea biscuit, lemon caviar and gel, lemon and basil granita
• VERBENA AND PEACH
  Light verbena mousse, white peach confit, soft biscuit, verbena berry shortbread, compote and fresh white peach
• ICE CREAMS AND SORBETS MADE IN HOUSE - 3 scoops
  Vanilla • Chocolate • Almond milk • Apricot • Melon • Lemon

• Appetizer
  Pinot Blanc 2021
  Domaine 64, Schwebsange

• CAPRA
  Millefeuille of “ashen” mature goat cheese, cooked and raw summer vegetables, strips of smoked duck breast, chestnut honey gel, fig and pollen crumble, gourmet salad, red onion pickles, rocket and pine nut condiment
  Gris de Gris 2022
  Domaine Mathis Bastian, Remich

• LAND AND SEA
  Slightly seared back of meagre with Tandoori butter, fine tart with crushed tomatoes, olives, ginger and salicornia, royal of yellow courgettes, potatoes, creamy emulsion of Iberico de Bellota Chorizo
  Riesling 2021 Ahn Palmberg
  Clos Mon Vieux Moulin, Ahn

• FIG AND CHOCOLATE
  Chocolate shortcrust pastry, fig compote with Espelette, Andoa chocolate ganache (Fairtrade and organic), roasted figs
  Gewürztraminer Machtum Gëllebour 2020
  Domaine Pundel-Hoffeld, Machtum

- Single set menu (no menu) -
Vegetarian option upon request

• Appetizer
  Tiramisu de langoustine, tartare d’algue, avruga fumé

• QUAIL AND VEAL SWEETBREADS
  Quail and veal sweetbreads terrine with pan-fried porcini mushrooms, tangy apple compote with cranberries, lamb's lettuce, julienne of celery and currants in cider vinegar, slice of Luxembourg toast

• BRITTANY COAST
  Open ravioli of lobster and sole, printed pasta with fine herbs, celerisotto with Tomme de Savoie cheese, glazed autumn root vegetables, Nantua sauce (made with crayfish, white wine, cognac and shallots), mushroom crumble

• LA CRÈME BRÛLÉE
  Butternut crème brûlée, gingerbread flavoured mousse,
  orange jelly, orange segments

- Single set menu (no menu) -
Vegetarian option upon request

• Appetizer
  Royale d’agneau au raz el hanout, jambon d’agneau séché, croutons et oignons frits

• LAND AND SEA
  Carpaccio of scallops, mushroom veil, brown Paris mushrooms shavings, cauliflower in different textures,
  vinaigrette with roast poultry jus, grated Foie Gras

• GAME
  Seared back of venison, hazelnut viennoise and grilled coffee, red cabbage confit, spätzle pasta with spelt flour, mini pear infused with spiced mulled wine, chestnut, rich morello sauce

• GALET DE RIVIÈRE
  Creamy biscuit with Sichuan pepper, praline and black sesame mousse, lime cream, sponge cake, crumble

- Single set menu (no menu) -
Vegetarian option upon request

• Appetizer
  Mini croustade de volaille façon cordon bleu, crème à la truffe, pomme paille

• GOURMET DELIGHTS
  Lingot of Foie Gras with duck confit and dried fruits, quince juice, 20-year-old Balsamic jelly, roasted pear with Timut pepper and vanilla pear gel, pear crisps and flaky Bun's Rolls

• TURBOT
  Snacked turbot steak, chestnut and trumpet of death mushrooms crust, Fregola Sarda à la Tartufata, cubes of celery confit, glazed forgotten vegetables, shellfish butter sauce

• SARMENT DE VIGNE
  Abinao 85% Valrhona chocolate mousse and cream, crispy praline, vine peach confit

- Single set menu (no menu) -
Vegetarian option upon request