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Duck foie gras in a homemade terrine dish with mild spices, fig compote, toasted brioche
Carpaccio of scallops cooked with lemon, organic virgin olive oil and botargo
Cream of mussels soup with saffron pistils

Main course

Papardelle with wild mushrooms
Back of mullet in a viennoise (fresh tomatoes, fish-fumet with slightly creamed tomato)
Lamb shanks cooked at low temperature with little onions


Vacherin with mocha, grilled almonds and light custard cream
Vanilla ice cream, organic lemon preserve with cumin, cinnamon en star anise
Chocolate dome (dacquoise, crisp layer and chocolate mousse)

Prices and dishes may change.
These prices do not include offers.
Prices shown include sales tax.

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