APPETIZER

Octopus and Piedmontese marinade 29 €

Variation around the sea 48 €
Pressed foie gras with smoked eel, green apple € 38

Carpaccio of Saint Jacques from Seine bay and autumn truffle  40 € 

Tuna tartare, radish pickles, pink lentils from Champagne 29 €
009-2-680x900
poissons-4

MAIN COURSE

Roasted pike perch, pig’s trotters cromesquis, grilled scallion  32 €
Whole bar in Vallauris clay (for 2 people)  98 €
Golden scallops, carrots from Benoît Deloffre, orange 60
Saint Pierre, celery tagliatelle, Layon hillside sauce 40 €
Iberian pluma, piperade and chorizo 35 €

Grenobloise veal fillet, parsnip and pumpkin 45 €
Sweetbread, port reduction, mash with truffle  50 €

CHEEZE

Cheese platter  19 €
fromages-1
desserts-3

DESSERTS

Creamy dulcey and clementines  17 €
Pear nage and betternut tea, tonka bean ice cream  17 €
Black Forest Revisited  17 €