Menu
| STARTERS | |
Bufala mozzarella, cherry tomato emulsion with olive oil and tapenade |
14.50 |
|
Duck terrine with pineau rouge and Roscoff onion jam |
14.00 |
|
Séte style tiger shrimps served warm, hummus and aioli |
15.00 |
|
Scottish salmon "Label Rouge" in gravlax, tzatziki and cognac pickles |
17.00 |
| MAIN COURSE | |
|
Roasted guinea fowl thigh with tarragon sauce |
24.50 |
|
Hake fillet à la grenobloise, tangy sorrel sauce |
27.50 |
|
Braised pork loin with Bercy sauce |
24.50 |
|
Veal kidneys and their Muscat sauce |
24.50 |
| DESSERTS | |
| Dessert among the choices of the moment |
9.50 |
| Assortment of five cheeses |
12.00 |
Menu updated on 23/05/2026
Price including tax in euros
Price including tax in euros