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

• CREAMY PANISSE
  Fricassee of spring vegetables, asparagus, vegetable parmesan, sautéed smoked tofu, mini beetroot chips and fried onions with fine herbs

• TURBOT
  Roast slice of turbot, pencils leeks, pan-fried spring vegetables, morel mushrooms samosa, red onion seasoning flavoured with grilled coffee, pearled juice with hazelnut oil
• CODFISH
  Back of cod snackly steamed with seaweed, fine Tarbais bean mousseline, fricassee of seasonal vegetables and green asparagus, smoked eel crumble,
  tangy red beetroot juice
• OCTOPUS
  Octopus fondant with parsleyed butter roasted at low-temperature, Frégola Sarda "paella style", bok choy, peas and beans, wakame gel, broth infused
  with green aniseed
• SEA BASS
  Snacked sea bass, seaweed seasonings flavoured with hazelnut and Lardo di Colonnata, mini ratatouille niçoise, green asparagus, black olives with basil,
  spring onion, full-bodied juice with lemon zest

At your convenience
- Potato and parmesan cheese with herbs croquettes,
- Mezzi Tubetti Rigati with Asparagus, oyster mushroom, brown mushrooms and snow of Pecorino cheese,
- Frégola Sarda "Risotto" style with the scent of black truffle oil

• BEEF
  Roasted beef fillet in a parsleyed bone-marrow crust, spring vegetables, green asparagus, shimejis mushrooms, smoked foie gras shavings, fine pearl broth with truffle oil
• VEAL
  Roasted veal fillet breaked with vegetal coal black bread, variation of asparagus, peas, red onion pickles, Anna potatoes, long pepper juice
• BRETON FREE-RANGE LAMB
  Roasted free-range lamb medallions with thyme, tarragon condiment, candied garlic royal, beans and peas and tomato stew, parmesan foam, pearled juice with olive oil
• ORGANIC CHICKEN TAJINE, WITH CANDIED LEMON
  Mentholated semolina, mini seasonal vegetables, golden raisins, chickpeas, tangy lemon paste, chicken short juice

At your convenience
- Potato and parmesan cheese with herbs croquettes,
- Mezzi Tubetti Rigati with Asparagus, oyster mushroom, brown mushrooms and snow of Pecorino cheese,
- Frégola Sarda "Risotto" style with the scent of black truffle oil

• PLATE OF RIPENED CHEESES

• GREEN APPLE
  Vanilla Bavarois with raspberry confit, mousse and diced green apple
• LEMON AND RHUBARB MILLE-FEUILLE
  Lemon cream, poached rhubarb with vanilla, caramelized puff pastry
• RED FRUIT MACAROON
  Black macaroon, raspberry seed confit, wild berries mousse
• UPSIDE DOWN EARTHEN POT
  Chocolate and ginger mousse, Guanaja chocolate cream, brownies and combava gel
• "DE JANGELI" MADELEINE
  Elderberry foam, madeleine biscuit with olive oil, pink grapefruit caviar and sorbet
• ICE CREAMS AND SORBETS MADE IN HOUSE - 3 scoops
  Vanilla • Chocolate • Rhubarb • Grapefruit • Raspberry • Lemon

Bruschetta of confit and smoked salmon rillettes with basil, confit tomato tartar, fried capers, trout roe, dandelions

♦

Semi-cooked Angus beef ceviche marinated in coffee and porcini mushrooms , aubergine caviar, mushroom and cashew nut tartar, smoked foie gras shavings, Italian rocket

Or

Red tuna tartar "Asian" style, roasted avocado quarters, black garlic pulp, dashi gel, smoked avruga, bread tuile, affilla cress

♦

Mignon of veal, Vonnassian sweet potato cake, braised bok choy, melting green asparagus, morel and Jura wine sauce

Or

Back of roasted cod, Fregola Sarda in "risotto" with cuttlefish ink, ragout of new peas, fava beans and confit tomatoes, spicy chicken juice with langoustines.

♦

Raspberry and mascarpone sweet with Uganda vanilla
Lemon biscuit, mascarpone mousse with Ugandan vanilla, raspberry and rose compote, lemon crumble, raspberry and beetroot sorbet

♦

69€