CARTE & MENUS
THE ENTREES
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Cooked at 64°, Emmental cream, ham and buckwheat.
Cooked at 64°, Emmental cream, ham and buckwheat.
€ 12.50
In gravelax, lime, horseradish mayonnaise and pink onion from Brittany.
In gravelax, lime, horseradish mayonnaise and pink onion from Brittany.
€ 12.50
In tartare, pineapple tomato soup with thyme, and tomato basil sorbet.
In tartare, pineapple tomato soup with thyme, and tomato basil sorbet.
€ 12.50
INSPIRATION OF THE MOMENT
(See slate)
€ 12.50
THE DISHES
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Cooked just pink, potato mousseline, caramelized apple, crispy onions and honey garlic coulis
Cooked just pink, potato mousseline, caramelized apple, crispy onions and honey garlic coulis
€ 22.00
Just snacked, Chinese curry cabbage, piquillo virgin, lemon condiment, and rice chips.
Just snacked, Chinese curry cabbage, piquillo virgin, lemon condiment, and rice chips.
€ 26.00
Lacquered with honey, cream of chickpeas with cumin and muesli
Lacquered with honey, cream of chickpeas with cumin and muesli
€ 19.50
INSPIRATION OF THE MOMENT
(See slate)
THE DESSERTS
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Marinated with basil, whipped cream and strawberry sorbet
Marinated with basil, whipped cream and strawberry sorbet
€ 9.50
Rum and cocoa, whipped cream and chicory ice cream
Rum and cocoa, whipped cream and chicory ice cream
€ 9.50
Salted butter caramel and green apple sorbet
Salted butter caramel and green apple sorbet
€ 9.50
Refined cheese platters
JEAN YVES BORDIER
€ 9.50
Ingredient1,Ingredient2
Ingredient1,Ingredient2
CHICKEN BREADED BY US
Served with fall vegetables
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CHINESE CABBAGES WITH CURRY AND VIRGIN WITH PIQUILLOS
CHINESE CABBAGES WITH CURRY AND VIRGIN WITH PIQUILLOS
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2 BOULES DE GLACES AU CHOIX
Vieni a provare le nostre specialità
CHOIX DES ENTRÉES
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COOKED AT 64°, EMMENTAL CREAM, WHITE HAM AND BUCKWHEAT
COOKED AT 64°, EMMENTAL CREAM, WHITE HAM AND BUCKWHEAT
IN TARTAR, TOMATO AND PINEAPPLE SOUP WITH THYME, AND TOMATO BASIL SORBET
IN TARTAR, TOMATO AND PINEAPPLE SOUP WITH THYME, AND TOMATO BASIL SORBET
THE BUTTERNUT
Velvety, shards of Mimolette and roasted seeds.
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LACQUERED WITH HONEY, CREAM OF CHICKPEAS WITH CUMIN AND MUESLI
LACQUERED WITH HONEY, CREAM OF CHICKPEAS WITH CUMIN AND MUESLI
COOKED JUST ROSE, POTATO MOUSSELINE, CARAMELIZED APPLES, CRISPY ONIONS AND HONEY GARLIC COULIS
COOKED JUST ROSE, POTATO MOUSSELINE, CARAMELIZED APPLES, CRISPY ONIONS AND HONEY GARLIC COULIS
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RUM AND COCOA, WHIPPED CREAM AND CHICORE ICE CREAM
RUM AND COCOA, WHIPPED CREAM AND CHICORE ICE CREAM
SALTED BUTTER CARAMEL AND GREEN APPLE SORBET
SALTED BUTTER CARAMEL AND GREEN APPLE SORBET
JEAN YVES BORDIER
JEAN YVES BORDIER
SEE SLATE
SEE SLATE
€ 14.00
SEE SLATE
SEE SLATE
€ 23.00
SEE SLATE
SEE SLATE
€ 18.00
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L'ŒUF
CUIT À 64°, CRÈME D'EMMENTAL, JAMBON BLANC ET SARRASIN
IN GRAVELAX, LIME, HORSERADISH MAYONNAISE AND PINK ONION FROM BRITTANY
IN GRAVELAX, LIME, HORSERADISH MAYONNAISE AND PINK ONION FROM BRITTANY
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JUST COOKED ROSÉ, POTATO MOUSSELINE, CARAMELIZED APPLES, CRISPY ONIONS AND HONEY GARLIC COULIS
JUST COOKED ROSÉ, POTATO MOUSSELINE, CARAMELIZED APPLES, CRISPY ONIONS AND HONEY GARLIC COULIS
AUTUMN VEGETABLES
In different textures, tangy onions and smoked beetroot.
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MARINATED WITH BASIL, WHIPPED CREAM AND STRAWBERRY SORBET
MARINATED WITH BASIL, WHIPPED CREAM AND STRAWBERRY SORBET
