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Starter + Main course

Main course + Dessert

Entrance + Main course + Dessert

Dish Only

Duck hearts with parsley and garlic

Zucchini tagliatelle with tarragon

Eggs mayonnaise, poultry jus with cognac (+€2 on the menu)

Line-caught tuna, fennel, salmorejo

Confit celery with sage, mimolette cheese

Roasted quail, glazed vegetables, veal jus with Armagnac (+€4 on the set menu – €21 as a standalone dish)

Cheese plate, peer condiment

Brown butter financier, strawberries

Chocolate cream, confit eggplant

Pressed aubergine, virgin maize and nectarine, coffee sauce

Beef tartare with mitmita spices

Egg mayonnaise, poultry jus with cognac

Poached oysters, sobrasada

Celery confit, hollandaise sauce with sage, mimolette cheese

Marinated mackerel, beurre blanc with Kalamata olives, courgettes

Suckling lamb from the Ossau Valley, served with a Grenoble-style sauce with anchovies

Roast pigeon on the bone, confit legs, foie gras sauce

Aubrac rib of beef for two (45 mins)

55€/person

Cheese platter, apple condiment

Strawberries, black garlic, figs

Chocolate cream, pepper mousse, cocoa nibs