Menu

Scallops in shells with baby vegetables and Thai-spiced butter

White asparagus from Landes, breaded soft-boiled egg, and truffle vinaigrette

Sea bream ceviche with lime and passion fruit, coconut cream

Thin slice of veal on a crispy focaccia, eggplant caviar, and whiskey cream

Spring carrot cream soup with ginger, cumin, and coconut cream

Rumsteak heart, shallot confit with red wine, mashed potatoes

Iberian pig shoulder confit, ginger onion jam, grenailles potatoes

Ballotine of yellow chicken supreme stuffed with spring vegetables and truffles, parsnip purée

Sea bream fillet, tomato and blood orange, orange beurre blanc, panisse fries scented with thyme

Snake-grilled swordfish, mango glaze, tandoori-spiced sweet potato purée, and coconut cream

Gourmet coffee an assortment of four small dessert

Gourmet tea an assortment of four small dessert

Gourmet alcool an assortment of four small dessert

Chef Philippe’s delirium : Lemon cream with mascarpone and flowing heart with yuzu and mint, verbena sorbet

Black chocolate lava cake (gluten free), sweet ginger ice cream

12 minutes for cooking

Our Citrus-style Tiramisu, chestnut cream, hazelnut chocolate, amaretto

Cheese platter