The map
The map
For Start, the entries
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Terrine of French Duck Foie Gras 33
Clémentine
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Venison Carpaccio 50
Sauce du Chef Caviar Sturia
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Snails from Margaux's in Largitzen 26
Mushroom waffle
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Smoked Salmon Tartare 22
Kalamansi cream
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Pan-fried Escalope of Duck Foie Gras 35
Spicy Sauerkraut
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Scallops from our coasts 33
Saffron Spinach 3 Ways
To continue, the sea, the land
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Lobster Gratin 68
The Chef's way
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Lotte de Guilvinec 45
Like a Spicy Acras Bouillabaisse
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Duck fillet 33
Semolina Polenta Carrots
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Charolais beef tenderloin 52
Rossini Truffle Sauce
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Hazelnuts 45
Full-bodied juice
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Bouchot mussels 33
Artichoke Chorizo Risotto Parmigiano
Pour Poursuivre, cheese
To finish
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Chocolate texture 19
Cocoa
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Raspberries 14
Watered Sorbet
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Crème Brulée 12
Tahitian vanilla
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Pear 18
Hazelnuts "Comme un Cèpe" (Like a Cep)
Suggestions
Every Wednesday and Thursday for lunch and dinner:
2-coursefrog legs (reservation required) 33€/pers
By reservation 48 hours in advance
Vol au Vent Bourgeois: Veal sweetbreads, Poultry, Morels, Foie Gras, Lobster, Langoustine 75€/per person starting at 2
We do not offer a VEGAN menu
Please inform us of any food allergies or intolerances when making your reservation.
So that our teams can organize themselves in the best possible way to make sure you have a great time
For the well-being of our staff, we inform you :
The last orders for lunchtime service must be taken by 1:00 p.m., and for evening service by 8:45 p.m.
Our restaurant closes in the afternoons at 3:30 p.m. (Sundays 4:30 p.m.).
Wednesday and Thursday evenings at 11:00 p.m. Friday and Saturday evenings at 11:45 p.m.
Meat origins: France/EU Net prices in Euros, incl. 10% VAT, incl. service
