by Alexandra Romanetti
Carpaccio of scallops, avocado crémeux, granny smiths, coral tuile, roasted pistachio
Veloute of Butternut Squash -Chestnut crumble – soured cream
Blanquette of sea bass, garden vegetables
Torte of ox cheek, roasted pebble potatoes & salsify, mulled wine jus
Chaumes cheese – redcurrant jelly – salad mache
Grand eclair, white chocolate caramel ganache, milk confiture, ginger biscuit crumble
Foie gras of duck – mi cuit- onion jam
Carpaccio of scallops – creamy avocado – granny smith’s – pistachio
Fillet of John Dory – pak choi – saffron sauce
Roast Magret of duck – rosemary scented gratin of potato and carrot- truffle jus
Beaufort cheeses- walnut butter – dried grapes
Revisited exotic fruit pavlova
by Sébastien Nicolleau
Salmon Gravlax, ponzu dressing, cucumber pickle, marinated fennel
Foie Gras Ravioles, black truffle reduction, parsley foam
Pavé of fresh Cod « salsa verde », sweet potato puree, virgin olive oil, tender stem broccoli
Beef filet, morilles mushroom sauce, crushed new potatoes, buttered leeks
Mont d Or cheese, brioche, salad leaves
Grand Profiterole – hazelnut wafer praline , Bourbon vanilla icecream , hot hazelnut chocolate
Swordfish gravlax with beets, crunchy radishes, tzatziki, bread tile
Cornotto, pastrami and pickled red onions
Seared fillet of coley, shallot butter sauce, artichoke purée, fried oyster mushrooms
Filet of beef, pressed potatoes, candied carrots
Osso-Iraty cheese, black cherry jam
Belle Hélène style pear macaroon
Sea bass Ceviche
Asparagus “bavarois” fresh goat’s cheese mousse
Cod fillet, lemon and caper butter, Cauliflower puree
Filet of beef, spring vegetables
Brillat savarin cheese
The Strawberry
Sea bass gravlax, creamy turnips, vegetable pickles
Cauliflower cappuccino with hazelnut, chicken crumbs
Slow cooked Salmon, virgin oil, leeks, sweet potato purée
Old-fashioned veal blanquette
Farmhouse Saint-Nectaire, cherry jam and young sprouts
Paris-Brest
Sea bass ceviche, avocado and pomegranate dressing
Cream of celeriac soup, truffle butter and crunchy radish
Turbot, ginger crushed butternut squash, saffron foam
Rossini style beef filet, ‘Pont-neuf’ potatoes
Heart of Neufchatel (cheese)
Vanilla entremet , with a mango and passion fruit heart
Celery hummus and beetroots salad
Saint Jacques tartare and endive velouté
Hake steak with sorrel emulsion creamy risotto
Veal, rich juice, potatoe galette and mushroom duxelles
Apples stuffed brie (cheese)
‘Belle Helene’ Chocolate pear dome
Crunchy radish with salmon gravelaax and honey vinaigrette
Asparagus bavarois pickled red onions on Fresh goat cheese mousse
Aiolied cod & spring vegetable
7 hours simmered beef shank with carrots
Old cheddar cheese with onion jam
Red fruit and pistachio ganache macaroons
Cauliflower cappuccino, Fresh Goat cheese mousse with roasted almonds
Pan-fried foie gras escalope, with a parisian emulsion and fried mushrooms
Pistachio crusted lean fish steak, creamy risoto with acid foam
Beef cheeks carrots
Ossau-Iraty, quince paste and lamb’s lettuce
Lemon and meringue intermezzo
Scallop carpaccio, pistachio nut and grapefruit
Butternut velvety and whipped cream cheese (comté)
Fillet of scorpion fish, mashed and breaded stick celery
Veal shank like a stew
“Pont l’évêque” cheese and pear cooked in balsamic vinegar
Chocolate cake, ganache with tonka bean and passion fruit gel
Pressed foie gras and apricot chutney
Sea Bass carpaccio, pickled vegetables (achard)
Turbot fillet in pistachio crust, cress purée and flame roasted leeks
Duck breast, potato gnocchi with truffle and cardinal puree
Neufchâtel Cheese, sour Pear, passion fruit coulis
Our candy apple
Snails cooked in different ways
Lobster ravioli
Fish Koulibiac, dill emulsion and grilled leeks
Chicken breast stuffed with foie gras, Shiitake, mashed potato and meat juice
Vacherin Mont d’Or (cow cheese) served with homemade brioche
Chocolate Pavlova, creamy yogurt
Pan fried scallops, samphire, cucumber and mint
Cream of lentils, smoked tea perfume
Filet of pollack, chestnut, parsley and sage broth
‘Brie’ cheese, pistachio
Lemon dessert with an halzenut heart
Globe artichoke from Brittany, apricot citrus and walnut praliné
Beets salad with a pine nuts dressing
Cod with garlic “Aïoli” , steamed vegetables
Goose breast, soy sauce and candied vegetables tart
Ewes’ milk cheese “trio”, cherry jam and pear jelly
Red berries entremet with a yoghurt ice cream
Bavarian asparagus and goat mousse
Horse mackerel tataki, crunchy colored radishes
Green breaded salmon, pea cream and candied fennel
Veal shank manner “osso buco”, brown rice risotto, roasted tomatoes
Three cheeses of our regions
“Crème brûlée”, peanuts praline and citrus fruits
Burrata and its little cabbages, nasturtium flower
Smoked Haddock tartar, smoked potatoes espuma
Roasted bass fillet, cream of celery soup
Beef bourguignon and creamy of “pepinettes”
Ardi gasna, sheep’s milk cheese, quince paste and Lamb’s lettuce
Mango and passionfruit entremet
Avocado cooked in 2 ways , dried beef and grapefruit sweetness
Pollock fish, sour and sweet vegetables, gooseberry emulsion
Beef picanha, multicolored of carrots, potato darphin and brown cinnamon juice
Chocolate Rocky Road Caramel
Perfect soft boiled egg with Jerusalem artichoke
Salmon Gravlax with vanilla and winter squash jelly
Lobster medallion with potatoes ganache flavoured with truffle and kale sprouts
Capon supreme with chanterelle mushrooms, soft sweet potatoes mash and jus
Brillat Savarin – cheese
Chestnut dessert with clementine hearts
Chestnut cappuccino with beef mousse, crunchy bread
Scallop carpaccio with fresh grapefruit
Pan fried “Armoric” cod fillet with sweet potato mash
‘Grannys’ Chicken supreme with baby onions and carrot tops
“Trappes de Citeaux” cheese with lambs lettuce
Lemon and vanilla Mille-feuille
Scallop carpaccio with a celery cream and cider butter
Cod fillet with mashed parsnip with coffee and black radish
Chicken supreme, cauliflower cooked in two ways with jus
by Vincent THIESSE
Sade fish ceviche, crunchy beet
Broad beans tartare with Espelette pepper and olive oil, smoked duck breast chips
Hake, creamy fennel with tarragon, asparagus and lemon jelly
Beef chuck candied, Anna potatoes, multicolored carrots and radish
“Brocciu” cheese, new oinon, balsamic vinegar, salad and honey
“Saint-Honoré” strawberry and rhubarb cook and raw
Hake, creamy fennel with taragon and asparagus, lemon jelly
Beef chuck candied, Anna potatoes, multicolored carrots and juice
“Saint-Honoré” strawberry and rhubarb
Royale of foie gras, cockles broth, celery crunchy branch
Frog legs cooked with nut oil, cooked and raw cauliflower
Roasted shade-fish and mashed rutabaga, passion fruit condiments
Veal fillet, little chicory and muslin of carrot puree with orange
“Cabécou” cheese (goat cheese), turnip chiffonnade and vinegar of xeres
Black forest with morello cherries and dark chocolate sorbet
Poched egg, chestnut broth, slice of truffles
Smoked haddock ceviche, cucumber and algae
Scallops seafood: snacked and smoked, potatoes Ana
Wild duck, larded wine pear and spices
Cheese “Brin d’amour” (raw sheep milk cheese), and redcurrant confit
Guanaja chocolate crispy pie with Espelette pepper and maracudja
Leeks in texture, just poached oyster
Tataki prepared beef fillet and colourful edible viola radish
Fillet of whiting with green lentil puree, and a clam and squid mousse
Duck fillet with a nougat artichoke crust with cauliflower and crunchy celery
Brillat savarin cheese with fennel spinach leaves and pomegranate
Coconut mango panacotta with crunchy arlette biscuits
Mackerel tataki with seaweed, and white soya sauce
‘Parisienne’ Salmon, yuzu and leeks
Young duck filet with a nougat crust, roast pineapple and pearly sauce
Coconut Panna Cotta with mango and maracudja
Beetroot with a salted crust, bittersweet cocoa and black truffle biscuits
Lobster carpaccio, with grapefruit confit, pince rotie and leaves
Charlotte potatoes (French variety) with caviar seeds and an acidic cream reduction
Roasted medallion of Monkfish, yellow wine sauce, panfried leeks and chinese artichokes in salted butter
Wrapped pigeon fillet, with panfried foie gras, young cabbage and roasted parsnip and pumpkin
Marscapone and truffle brie, with young spinach leaves
Grand profiterole, praline puff pastry, Burbon vanilla ice cream, Tonka cocoa bean hot chocolate with golden hazelnut
Parmesan and soft onion gratin with perles d’avruga
Scallop tartar with grapefruit and creamy endives
Turbot fillet, pumpkins and safran sauce
Guinea Fowl with rosemary, nashi cooked in chicken broth and stir fried polenta
Manchego cheese with quince jam and Serano ham
Caramel apple terrine, hazelnut crumble and Granny Smith sorbet
Turnip celery humous and beetroot pesto
Dry-cured cod marinated in herbs, potatoes with speckled hay, and a tarragon fromage blanc
King prawn risotto with pumpkin, sweet chestnut and spinach leaves
Beef striploin with a mushroom froth, whipped truffle cream and fried parsley
Beaufort cheese, with peppered pear and a thin layer of coconut
‘Vacherin’ with figs and cinammon
French cheese ‘Vacherin’ with fig and cinammon
Pea and mint soup, dried beef, and rocket crisps
Crab jelly with lemon foam
Fillet of Mullet, with a summer vegetable cannelloni and stock
Rack of lamb, soft potatoes and grilled aubergine
Ricotta, with honey melon and young leaves
Red berries, parfait of French cream cheese with lime, a raspberry sorbet and pieces of crumble
Tomato and goats cheese tarte tatin
Sea bream in lemon balm with potatoes, aubergine caviar and cardamom emulsion
Rack of lamb, hummus and caviar of confit vegatables and spiced jus
‘Black forest’ gâteau
Velvety white asparagus cream with green asparagus tips and poutargue (Mediterranean caviar)
Caesar salad with cos lettuce leaves and avocado toasts
Partly cooked and marinated tuna with multicoloured radishes, honey, soy and ginger
Supreme of free range chicken with Morille mushrooms, soft potatoes, carrots and spinach leaves
Stuffed brie with roasted pistachios and marscapone with young leaves
Chocolate cream dessert (Tainori chocolate), with an espresso ice cream, bourbon vanilla whipped cream and puffed rice
Foie gras with rhubarb by Julien TIEN MI TIE
Springtime fillet of yellow pollock with a basil cream by Sébastien NICOLLEAU
Duck fillet with mashed potatoes and a spicy jus by Sébastien NICOLLEAU
Poached pear in salted caramel butter, ice cream and speculos biscuits by Julien TIEN MI TIE
Scallop carpaccio with a mango and coriander tartare sauce
Artichoke hearts cooked in olive oil and morel sauce, served with snails cooked with lemon and thyme
Fillet of salmon cooked on one side, creamy leeks and raw foie gras seasoned with salt
Saddle of lamb with a herb crust, Jerusalem artichoke puree and red piquillo pepper sauce
Selection of cheese, served with young leaves and citrus confit
Deconstructed lemon tart
St Jacques carpaccio with a crunchy vegetable taboulé of mint and buckwheat
Fillet of cod with a potato ganache and melted herb butter
Guinea fowl supreme, with pinneaple and ginger confit, buttery chicory and fresh coconut
Beetroot, feta and chili cress
RAW/Cooked green asparagus and sabayon’s shell and whipped cream of wasabi
Pan fried escaloppa of duck liver , candy apple with pepper and vinegar of cider
Baked fillet of young turbot , with potatoes’s ganache and its butter which is clarified with herbs
Roasted quail with spices , flour milling endive /chicory with its seasoning pineapple and ginger
Brin d’Amour, red fruits jam and rose petals
Heart of Pink biscuits of Reims with bourbon vanilla , seeds of pomegranate and rose pralin
Passion fruit sorbet with its shell of white chocolate and its candy /sweet combined with black chocolate and pepper
Chilled prawns with pink grapefruit, baby lettuce leaves and fine slices of ‘champignons de Paris’
Lentil soup served with truffle and mustard flavoured whipped cream, and dried Grisons beef
Medallion of Monkfish served with truffle risotto
Beef shank with crystallised spices, roasted salsify and a winter carrot and watercress puree
Cheeseboard served with acidic pear confit
Mandarine and clementine duo, served with ice cream and an almond crumble
Cold-pressed foie gras served with passionfruit, macadamias and wild herbs
Fillet of cod with candied chard and sorrel sauce
Rump of veal with a herb crust, served with seasonal vegetable and cream cheese rolls and bergamot lemon
Chocolate tart, its pastry with hints of olive oil and Espelette (hot pepper) and an Amaretto whipped cream
Flat oyster, duck foie gras, beurre blanc and golden hazelnut
Marinated salmon with beetroot juice, herring caviar and fresh cream
Scallops navarin with forgotten vegetables and truffles flavour
Filet of veal roasted, cream of celeriac, mango and lobster bearnaise
Wild grasses salad, sweet bun and vacherin Mont d’or served with a spoon
Sablé breton with marrons glacés, vanilla Borbon and confit of blackcurrant
Sweet chestnuts cream with duck smoked
Filet of sea bass marinated with salt and sugar, butternut, seaweed and herbs
Scallops, candied baby potatoes and horseradish mustard sauce
Roasted filet of beef with shallots, color carrots, celery, mushrooms juice and cream
Cheese cantal Salers, young sprouts and sweet pepper jam
Savoury nuts biscuit, roasted fig, vanilla ice cream and licorice coulis
Raw-cooked of vegetables of the moment, olive oil, honey and lime
Raviolis of foie gras, mushrooms and broth frothy of fresh herbs
Roasted zander, artichoke coulis, new potatoes with spices and chips of chorizo
Fillet of guinea fowl, puréed corn, romanesco cabbage, roasted pear and his juice
Goat cheese and salad with honey, blackberry and balsamic vinegar
Vanilla panna cotta, sorbet and meringue of blackcurrent, Genoa cake and sweet violet crystallized
Tomato tartar, herbs and tomato basil sorbet
Organic poached egg, escabeche of shrimps with candied lemon and young lettuce shoots
Red mullet fillet, nicoise vegetables and pesto sauce
Roasted pigeon, artichokes and apricot with “fleur de sel”, Brussels sprouts, rosemary juice
“Napoléon” tomme, picodon (goat cheese), jam of black cherries and mustard salad
Pavlova of melons, syrup of vanilla, mint, meringue and lime sorbet
Sea bass tartar with young herbs, whipped cream with lime flavour and matcha tea
Langoustines roasted with salted butter, creamy fennel and virgin dressage
Filet of cod, new cabbage, first chanterelles and “matelote”sauce
Filet of veal cooked pink, meat juice with spices and browned butter, and new spring vegetables
Ricotta with fine herbes, goat cheese, rocket salad and pine nuts
Toffee cream, sorbet and fresh rasberries, and rose jelly
Crab and avocado with oil of curry, krunchy fennel
Morels and green asparagus fricassee
Sea bream, frothy broth of baby artichoke, dried tomatoes and parmesan cheese
Roasted beef filet, meat juice with lemon, Darphin potatoes et new vegetables
Assortment of cheeses with young salad
Eggy bread, first strawberries and pistachio ice cream
Wine and food pairing
130€ 1 glass of champagne, 1 glass of white wine, 1 glass of red wine, 50 cl of mineral or sparkling water, 1 tea or coffee
2h30 visiting Departure at 7.45 pm from 2 avenue Kleber
Chopped salad of Paris mushrooms, smoked trout and herbs
Lentils with Meaux mustard, quail’s filet and yelow carots with cider vinegar
Scallop shells, endives and apples with cream of Isigny
Roasted filet of beef, chestnut foam, pumpkin, leek and Bercy sauce
Brie cheese with sweet and sour pears
“Paris-Brest” revisited as an eclair, chocolate sauce and candied lemon
Foie gras in an eggshell, morels sauce and bread truffle stick
Scalops carpaccio, endives cripy, nuts oil and
Thighs of frog, sweet cauliflower, herbs salad and parsley juice
Monk fish and lobster duet, wok of vegetables, bisque thai and lotus chips
Filet of duck rubed with honey and spices, potatoes espuma, Espelette pepper and artichoke heart
Heart of Neufchatel cheese with brioche
Chocolate suspended garden fot two with orange sorbet
Pinky puff with raspberry jam and whipped cream of roses
Mushrooms from Paris like a cappuccino and hazelnuts
Muticolored beets, gravelax salmon and horseradish’s cream
Filet of Pikeperch, clery and cleriac
Dome of lemon and fruits of the forest
65€
Filet of beef, grand veneur sauce, vegetables “oubliés” and truffles flavor
Cheeses selection
100€
Scallops carpaccio, mangue and coriander
Foie gras ravioli, wood mushrooms and consommé
Pike quenelle and lobster sauce
Coulommiers stuffed with walnuts
Chocolate envy: chocolate cream, cocoa sorbet, white chocolate and grué biscuit
Foie gras, chestnuts, quince and saffron syrup
Parmesan cheese risotto and white truffles flavour
Sea bass filet, fennel and parsnip stewed, black garlic sauce
Fig’s vacherin, licorice ice cream and almond’s meringue
Veal, potatoes cappuccino, and juice
Duck foie gras, rhubarb and strawberries, seasoned with a Porto reduction sauce
Tartar of sea bream with chives, artichoke and apricot, lime zest and capers
Fillet of duckling, potato purée, roasted aubergine and passion fruit
Shortbread biscuit with red fruits, mint jelly and white chocolate ice cream
Sea bass, courgette cream, cherry tomatoes with a saffron sauce
Fresh goat’s cheese, honey, cherries and rocket
Burrata, broccoli purée and a sprinkling of hazelnut oil
Filet of Sea Bream, served with fresh vegetables and shrimp sauce
Sirloin steak, served with mangetout peas and girolle mushrooms
Vanilla ice-cream with puffed rice and strawberry and rhubarb coulis
Morel mushrooms and green asparagus purée
Seared tuna with celery sauce, smoked eel and a hint of black garlic
Artichoke risotto, served with baby spinach and pumpkin
Filet of veal, served with new potatoes and a cress and radish purée
Ossau Iraty cheese, served with cherry chutney
Génoise with rose duo, meringue and raspberries
Multicoloured vegetable salad seasoned with ketchup and mustard cream
Guinea-fowl supreme served with pea puree and baby carrots
Chocolate ganache tart, Tagada strawberry ice cream and popping sugar
Foie Gras & Celeriac “remoulade”
Cod Fillet and lentilles traditional mustard
Beef confit, carots and coriander
Oranges in sirop of spices, almond ice cream, “chantilly” and meringue
Cheastnut cream, dried beef and chives dressage
Black and white of scallops
Sea bass, pasta with mushrooms, aromatic meat juice
Duck fillet, colors of beetroots and pepper sauce
Fresh ewe cheese with salad and nuts
Sparkling chocolate combination
Foie gras and celery raviole
Bream tartar and winter vegetables pulp
Lobster with Boletus and carrots
Veal fillet and truffle macaroni
Brie de Meaux cheese and caramelized apples
Heart of chocolate and safran cream
Chestnuts’ “bonbonnière”
Plaice with beets and ceps cream
Poultry stuffed with “foie gras” and season vegetables and hazelnuts sauce
Pineapple mille-feuilles
Creamy boletus mushrooms veloute with white truffle
Queen scallops carpaccio with pistachio and grapefruit
Brill with ginger pumpkin mash
Shoulder of lamb “Grand Veneur”
Passion macaron
Duck “foie gras” on vegetal bread, Chiogga beetroot and yellow carrot pulp
Round crisp of scallops & mushrooms, gratted lime
Roasted lobster, small chicory “meunière”, crustaceans juice & clementine “confit”
Hens of “Cour d’Armoise”, chanterelles, baby spinach and potato “ganache”
“Brie de Meaux” with caramelized apples
Unstructured coconut “vacherin”, chocolate sorbet and saffron cream
Semi smocked Salmon, “Foie gras” leak’s cream, avruga & green apple
Tuna, greek cauliflower & coriander
Duckling fillet, artichoke and pear with verbena
Acid bitter, almond crumble, lemon curd
Porcini mushroom “cold and hot”, white truffle
Scallops “carpaccio”, grapefruit, pistachio and olive oil
Rump of veal, potatos & “gremolata”
“Cabecou” and its figs
Ananas and passion cheese cake
Artichokes soup Duck foie gras and ginger bread, baby salads and truffles oil
Sea bream filet roasted, baby artichokes stock and dried tomatoes with basil
Guinea fowl breast roasted, polenta with little olive-black and chanterelles
Raspberry macaroon, lemon curd, honey and fresh herbs
Shrimps, crunchy vegetables with mint and olive oil, coconut milk
Duck foie gras and végétables, baby lettuce and tomato chutney
Sea bass filet cooked with thyme, new vegetables and soucis flowers
Roasted veal, peas garden puree, carot juice and virgin dressage
Goat cheese, olive oil, rosemary and dried apricot
Raspberries and dark chocolat with sansho pepper pie
