WINTER MENU

Our wines are served at 12 cl

Starter

THE FROG LEGS

Tempura fried with tandoori spice,roasted cauliflower and chervil juice

White Medium-dry ‘Vin de France’, Montahuc, Prélude, Muscat à Petit Grain 2015 (12 €)

25.00 €

THE FOIE GRAS

Layered with poultry, shallot butter with seaweed

Coteaux du layon, Saint Lambert, Domaine Ogereau 2015 (16 €)

27.00 €

THE LENTILS

Set in jelly, foie gras brunoise and marjoram herb and lentil broth

White Sancerre, Pascal Jolivet 2016 (14 €)

27.00 €

THE LANGOUSTINE

As Carpaccio, avocado and passion fruits purée, citrus brunoise

White Clarendelle, Domaine Clarence Dillon Wines, vin de Bordeaux 2016 (12 €)

28.00 €

THE VEAL

Tartare, roasted langoustine and Ossetra caviar

White Crozes-Hermitage, Domaine les 4 vents « La Rage » 2016 (16 €)

37.00 €

Fish

THE STONE BASS

Squid ink gnocchi, white wine emulsion and virgin olive oil sauce

White Crozes-Hermitage, Domaine les 4 vents « La Rage » (16 €)

35.00 €

THE SEA BREAM

Bread crust, eggplants caviar and tempura, lemon broth

White Clarendelle, Domaine Clarence Dillon Wines, vin de Bordeaux (12 €)

37.00 €

THE JOHN DORY

Hazelnut-crust, artichokes declension with Argan oil

White Sancerre, Pascal Jolivet 2016 (14 €)

39.00 €

THE SCALLOPS

Black truffles and chervil root condiments, truffled chicken juice

Chablis 1er cru Fourchaume, Jean Durup 2015 (14 €)

49.00 €

THE FREGOLA

Cooked like risotto, snails with melba toast and poultry juice

Chablis 1er cru Fourchaume, Jean Durup 2015 (14 €)

36.00 €

Meat and Poultry

THE QUAIL

Dates mashed flavored orange and ‘pommes boulangères’

Régnié, Domaine Thevenet, Grains & Granit 2014 (15 €)

37.00 €

THE PARTRIDGE

Roasted, blackberry coulis, glazed vegetables with dill butter

Gigondas, Domaine des Florets 2014 (14 €)

39.00 €

THE PORK

Suckling pig declension, mashed ‘Noirmoutier’ potatoes and Italian mustard

Red Hautes Côtes de Nuits, Domaine G&Y Dufouleur, La Vacherotte 2016 (16 €)

45.00 €

THE V PIE

Black truffles, green cabbage and pheasant

White Crozes-Hermitage, Domaine les 4 vents « La Rage » (16 €)

46.00 €

THE BLACK ANGUS BIO

Ratte Potatoes, sweet onions compote

Red Corsica wine, Nicolas Mariotti Bindi, Le rouge Mursaglia 2013 (17 €)

47.00 €

Tasting Menu

On seven courses around seasonal products
Richard Robe our Executive Chef makes you discover his cooking philosophy
Available only for dinner

Menu only 95 euros

The "V" Moment

Available every lunch
Starter - main course or Main course - dessert 39€
Starter - main course - dessert 50€

Menu only euros