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King prawns on saffron onion confit
with Sot-l'y-laisse & mushroom pine nut á la nage
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Crepinette of spring chicken on winter spinach,
black nuts & red butter
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Monkfish on lukewarm Beluga lentils,
pear & Kubeben pepper
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Main course
Poached filet of veal with
potato leek vegetable & winter truffle
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Caramelised nougat parfait with
Banyuls fig & white biscuit
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Menu Price
€ 94
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4 course menu
€ 84
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3 course menu
€ 74
Our special recommendation before the dessert or finally
Langres with Sauternes jelly & kumquats
All menu recommendations can be complemented with the above mentioned cheese course
€ 15
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