Le Restaurant

Dinner Menu

STARTER
Scallops from Normandy - Lemon curd Acidulated carpaccio, caviar Osciètre	44 €
Frog Legs - Pink garlic bouillon Pan-fried legs, green risotto of fregola sarda	37 €
Duck from Challans - Truffle sauce Meat pie, foie gras, mâche salad	42 €
Fine de Claire oyster - Shallot dressing Steamed, leeks	35 €
Foie Gras - Tiopepe Pan-fried then pressed, celery, truffle	38 €

MAIN
Sea bass - Iodized emulsion Lightly cooked, onion, shellfish	56 €
Cod - Grapefruit cream Rolled in crispy vermicelli noodles, artichoke	42 €
Veal Sweetbread - Herb broth Served crispy, butternut squash, chestnut	47 €
Deer - Thyme jus Roasted filet, vegetables & winter fruit	45 €
Lamb of Lozère – Vinegar reduction Juniper berry seasoning, stuffed potatoes	46 €

DESSERT
Reblochon Cheese – Hazelnut oil Grilled, black truffle	17 €
Pear - Liquorice Poached in a light syrup, cream & pear sorbet	17 €
Saint-Honoré - Preserved Kumquat Handmade cream puffs	17 €
Quince - Whipped cream Shortbread biscuit, vanilla ice cream	17 €
Grenade – Lime chiboust Sorbet, meringue & biscuit	17 €
Organic Chocolate - Gianduja Mousse, meringue & ice cream	17 €

DEGUSTATION « SURPRISE » MENU Served to the entire table
5 dishes organised by the Chef 95 € per person or 130 € with 3 wines
7 dishes organised by the Chef 115 € per person or 160 € with 4 wines

This is a sample menu