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

• BLACK TRUFFLE FLAVOURED CELERISOTTO
  Diced rutabagas, winter vegetables and roots with chestnuts, parsnip chips

• LIGHTLY SEARED SCALLOPS
  Fricassé of winter vegetables and roots, mini-endives confit in orange butter, citrus julienne, spinach shoots, scallop's mantle bouillon infused with chicory
• ROASTED TURBOT FILLET
  Melting veil of Colonnata bacon, seasonal vegetables, young leeks and potato brunoise, fried onion crispies, broth infused with grilled onions and hazelnut butter sauce
• LIGHTLY SEARED BACK OF COD IN GREY SHRIMP CRUMBS
  Arborio saffron risotto with shellfish, mini beetroot confit, Pecorino shavings, Parmesan cream sauce
• OPEN RAVIOLI OF LOBSTER AND SOLE
  Buttered green cabbage and fresh young vegetables, crumble of fresh herbs, fine velouté of shellfish deglazed with red wine
• PAN-FRIED TROUT STEAK WITH ALMONDS
  Spinach shoots, candied leeks, multicoloured cauliflower tops, lemon butter sauce

At your convenience
- Creamy polenta with 12-month Comté cheese and mountain Parma ham powder
- Crushed potatoes with semi-salted butter and fine herbs
- Knepfle (Alsatian pasta) with truffle chips

• LIGHTLY SEARED ANGUS BEEF SIRLOIN
  Crispy potato mille-feuille, variation of beetroot and blackcurrant, shallot confit with Luxembourgish Pinot Noir, purple mustard mirror sauce
• BALLOTINE OF FREE-RANGE POULTRY FROM ALSACE STUFFED WITH CHESTNUTS AND FOIE GRAS
  Truffled polenta veil, coffee-flavoured salsify purée, winter vegetables and roots "pot au feu" style, chicken juice infused with Jura wine
• ROASTED QUAIL FILLET AND CRISPY SWEETBREADS
  Creamy caramelized parsnips, pencil leeks, seasonal mushrooms and morels, broth infused with liquorice
• ROASTED TENDERLOIN OF YOUNG WILD BOAR
  Red cabbage with oinions confit, celery purée, apple stuffed with cranberries, pumpkin pickles with winter spices, cherry pepper sauce

At your convenience
- Creamy polenta with 12-month Comté cheese and mountain Parma ham powder
- Crushed potatoes with semi-salted butter and fine herbs
- Knepfle (Alsatian pasta) with truffle chips

• PLATTER OF RIPENED CHEESES

• OPYOS BABA
  Baba with Opyos Luxembourgish gin, candied kumquat and blood orange, whipped cream with long smoked pepper
• L'ACIDULÉ
  Like a lemon tart, soft meringue, Amami Oshima black sugar shortbread, lemon and lime cream
• FORÊT NOIRE
  Guanaja chocolate bark, cherry and chocolate ball, Morello cherry confit, aerated Ugandan vanilla mousse, chocolate and Kirsch sauce
• LA TENTATION
  Vanilla shortbread biscuit, sweet potato and coriander, passion fruit emulsion, cinnamon ice cream
• DOUCEUR GLACÉE
  Dune berry biscuit, nougat-like frozen parfait, honey from our beehives, almonds and hazelnuts, Corsican clementine sorbet
• ICE CREAMS AND SORBETS MADE IN HOUSE - 3 scoops
  Vanilla • Salted butter caramel • Chocolate • Blood orange • Coconut • Spicy mango

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

♦

• 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