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 1 star to the Guide Michelin |
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THE STARTERS 12 € Plate with foie gras in four presentations: marinated,warm, terrine and sorbet (add.6€) Steamed ravioli with scampi braised with Asian flavours, bisque lightly creamed with saté and oil of Picholine olives. Fricassee of scampi braised in a crustacean stock, and cutled of warm foie gras Tomato carpaccio, creamy fresh goat cheese, balsamic vinaigrette and a lightly spiced tomato sauce. Thin slices of salmon with black garlic, seasoned with sudashi and olive oil, buckwheat pancake rolled with salmon and dill. Escalope of foie gras, breaded and served cold with fennel and passion fruit chutney and small daily salad. Fricassee of nails and pig's ear, green lentill salad, litchi sauce with mint and olives. THE FISHES 19 € Sea bass roasted with its skin, small creamy risotto with chitterlings, seaweed spaghetti and watercress juice. Whole shelled lobster, seared and then oven roasted, breaded with pesto, lemon and thyme sauce, small shavings of vegetables and Campari foam (Add 10 Euros). Filet of red mullet seared, with a chutney of red peppers and capers, Carpaccio of zucchini and saffron sauce. Sea bream tartar cut with a knife, seasoned and served with a daily salad.
salmon steak marinated and oven roasted, mashed potatoes, perfumed peach and rosemary broth and nut biscuit, sweet iced artichoke. THE MEATS
Rib of beef approximately 1,5 Kg, coasted with berries and roasted, fricassee of daily vegetables, with a red wine sauce(add. 6 €)
THE MEATS
19 €
Pigeon served two ways- roasted filet with pieces of pineapple and rum flambéed and a braised leg seasoned with Tandori spices, sautéed potatoes with saffron and celery mousse (Add 5 Euros). Prized section of Iberian pig “melts like butter” seared, pepper, salad of thin sugared slices of lime, small potatoes served in a small jar with red wine sauce with chocolate flavors.
Filet of Salers beef roasted, eggplant chutney with Chardonnay vinegar, mashed potatoes with cheese (a specialty from Aveyron) and a perfumed red wine sauce (Add 3 Euros) Duo of sweethreads and filet of veal, fricassee of carrots and nuts , light creamy vinegar sauce of coteaux du Layon, sphere of minted peas (Add. 10 €) Farm hen brochette, seared and served pink, fricasse of daily vegetables and sauce with Thaï spices and rices cake. Thick horse steak seared and served like carpaccio, minestrone of small garden vegetables with herbs, BBQ vinaigrette sauve, nantes cheese ice cream. TROLLEY OF CHEESES 10 € THE SWEETMEATS Chocolate cream (Abinao 85% cacao), rice vinegar shiso sauce, pistachio ice cream and large macaroon. Crepe Suzette prepared especially for you in the dinning room. For the connoisseurs: Plate of chocolate desserts for our "chocoholics" (sup.5 €)
Duo of abalone and razor shell clams seared in a reduced sauce of hyssop and lightly creamed , fricassee of leek, zucchini , fennel and Spanish sausage and oyster ice cream (Add 6 Euros).
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