STARTERS

* Cheesecake of Fresh Goat’s cheese with Tomatoes, Basil cream and dried Beef from “Maison Rullier”

23 €

 

* Upside-down Savoy’s Apple, Duck’s bacon and Foie Gras pie

26 €

 

* Asparagus and homemade smoked Trout from “Vercors”, Passion fruit vinaigrette

25 €

 

*Seabass and Crab marinated as a Ceviche curry flavored, Pineapple and yuzu vinaigrette

24.50 €

 

* Snails from Pierre le Moullec and Morels cromesquis, Wild garlic light cream

24 €

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MAIN COURSES

* Snacked Scallops, creamy Yuzu sauce

38 €

 

* Stir fry Arctic Char, Crawfish with Lime leaves and Ginger juice

37 €

 

* Beef and Duck Foie Gras as a “Rossini” with “Diable” sauce

41 €

 

* Lamb in two ways, half-cooked Filet and crispy preserved Lamb Souris with candied Lemon

40 €

 

* Pigeon, snacked Breast and crispy Legs, Sweet spices sauce

39 €

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CHEESE & DESSERTS

* Regional cheeses board

15 €

 

* Medley of Chestnuts mousse, Crystalized Chestnuts & Meringue and Whisky Ice-cream

12 €

 

* Strawberry and Rhubarb compote, Vanilla mousse, Speculoos shortbread and Sorbet

12.50 €

 

* Medley of Almond and Chocolate as a cripsy « Finger »

14 €

 

* Crispy cake, Hazelnut mousse, Toffee and Chocolate

13.50 €