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

• VEGAN
  Asparagus in different textures, fresh peas, seasonal vegetables, vegetable cream quenelle flavoured with Meaux mustard, carrot chips

YOUR CHOICE OF SIDE ORDERS

• Italian black risotto croquettes with Parmesan cheese
• Pan-fried grenaille potatoes with asparagus and speck's bacon
• Orecchiette pasta and cherry tomatoes with rocket pesto

• LAND AND SEA
  Seared aiguillette of John Dory and its beef marrow confit, sea lettuce, pan-fried white and brown shimejis mushrooms, artichokes in barigoule, white butter foam of a Japanese Dashi
• 3 BRETON HEARTS
  Octopus confit then pan-fried in seaweed butter, fregola sarda flavoured with Breton curry, crispies of Bellota Iberian chorizo, melting lemon fennel quarters, shellfish foam with Vermouth
• WELLNESS
  Roasted sea bass, "Kimchi" sesame Viennoise and fine buckwheat noodles, wakame, shiitakes
  mushrooms, vegetables, asparagus, fine broth flavoured with coconut, ginger and lemongrass
• GRENOBLOISE
  kate wing golden brown with hazelnut butter, potato pancake, spring onions and peas, broad
  beans with peppermint, Grenobloise sauce, croutons and fine fried capers
• “ORGANIC" SCAMPIS MARINATED IN TANDOORI SPICES
  Linguine with squid ink, green asparagus, multicoloured cherry tomatoes, rocket and basil pesto, fine broth with spicy Asian flavours

YOUR CHOICE OF SIDE ORDERS

• Italian black risotto croquettes with Parmesan cheese
• Pan-fried grenaille potatoes with asparagus and speck's bacon
• Orecchiette pasta and cherry tomatoes with rocket pesto

• LAMB CONFIT
  Lamb shanks confit during 36 hours, honey lacquered from the beehives of our Thermal Park spiced with date vinegar, puffed rice crumble with dried fruits, Arborio risotto with asparagus and dried tomatoes, juice infused with marjoram
• MILK-FED VEAL
  Veal rump served pink with a fine split pea purée with smoked oil, fried gnocchi with chestnut flour, pea ragout, confit tomato petals and fava beans, juice reduced with Banyuls vinegar
• DISCOVERY OF DUCK
  Roasted duckling fillet, croquettes of duck leg confit with foie gras in vegetable breadcrumbs, Vonnassian pancakes, seasonal mushrooms, vegetables, marrow pearl juice and duck grattons
• BEEF IN TEXTURE
  Best of beef pan-fried in a Zaatar crust, creamy green Puy lentils with Beaufort cheese, variation of asparagus, Anna potatoes, juice infused with slightly smoked pepper

YOUR CHOICE OF SIDE ORDERS

• Italian black risotto croquettes with Parmesan cheese
• Pan-fried grenaille potatoes with asparagus and speck's bacon
• Orecchiette pasta and cherry tomatoes with rocket pesto

• PLATTER OF RIPENED CHEESES - 14€

• LIGHT AND AIRY
  Ile flottante with shiso, green apple heart and lime custard
• LYCIET AND PERU
  Crunchy Sacher biscuit, (Fairtrade and organic) Valhrona Andoa dark chocolate mousse, goji berries and Morello cherry compote, Morello cherry sorbet
• RHUBARB VARIATION
  Slices of rhubarb cooked in strawberry juice, madeleine biscuit, fromage blanc foam
• THE FRAGRANCE QUEEN
  Almond sponge cake biscuit, pink grapefruit compote, light jasmine mousse, crunchy almond glaze, grapefruit caviar
• SPRING HIVE
  Pollen shortbread, honey and vanilla bavaroise, lemon and thyme condiment, creamy IPA, spring honey gel from the beehives of our Thermal Park
• ICE CREAMS AND SORBETS MADE IN HOUSE - 3 scoops
  Vanilla • Chocolate • Pistachio • Verbena • Rhubarb • Strawberry

Appetizer

Preamble
Bruschetta of sardine rillettes with fine herbs, aubergine caviar, rocket, shavings of Comté cheese, piquillo coulis, black olive powder

Starter

Gravlax
Salmon trout Gravlax flavoured with Kirsch, parmesan shortbread, lemon verbena panna cotta, large melting green asparagus, trout roe, horseradish foam, yuzu gel, Atsina Cress

Fish

Sea bass cooked to perfection
Sea bass cooked to perfection, celery in textures, artichoke chips and shavings in poivrade sauce, white butter with liquorice, brick biscuit, seaweed powder

meat

Lamb confit
Lamb shoulder confit with black sesame hummus juice, pea and green asparagus stew, Medjoul date condiment, kumquats, ice-cold mint with honey vinegar, sage-infused juice

Dessert

Easter delight with pecan
Almond biscuit, pecan praline crunch, Valrhona milk-hazelnut chocolate mousse, Morello cherry and cranberry confit

♦

Adult: 80€
Child (-12) : 39€ with a soft drink

• Amuse-bouche

• DOUCEUR DE PRINTEMPS
  Duo d’asperges, charcuterie italienne Culatello di zibello, confiture de jaune d’œuf, râpé de jaunes d'œufs confits et séchés au sel, mayonnaise légèrement fumée, espuma de mimolette vieille, fine neige parfumée à l’huile de noisette

• LE QUASI DE VEAU
  Quasi de veau servi rosé et sa fine purée de pois cassés montée à l’huile fumée, gnocchi frits à la farine de châtaigne, ragoût de petits pois, pétales de tomates confites et févettes, jus réduit au vinaigre de Banyuls

• LA REINE DE LA PARFUMERIE
  Biscuit pain de Gênes, compotée pamplemousse rose, mousse légère au jasmin, glaçage craquant aux amandes, caviar pamplemousse
  
  
  

- Menu unique (pas de carte) -
Option végétarienne sur demande

• Amuse-bouche

• LE MAQUEREAU JUSTE RAIDI
  Filets de maquereaux marinés en aigre doux puis passés à la flamme, purée de fenouil, rouille safranée, caviar d’aubergine, condiments de pamplemousse et de salicorne, radis Daïkon mariné au cassis, crispies d’oignons

• LE BOEUF EN TEXTURE
  Meilleur du bœuf poêlé en croûte de Zaatar, crémeux de lentille verte du Puy au Beaufort, asperges en déclinaison, pommes Anna, jus infusé au poivre légèrement fumé

• LA RUCHE DE PRINTEMPS
  Sablé au pollen, bavaroise miel et vanille, condiment citron et thym, crémeux IPA, gel miel de printemps des ruches de notre Parc Thermal
  
  
  
  

- Menu unique (pas de carte) -
Option végétarienne sur demande