| Menu 1 |
Price per
person |
| |
|
Bouillabaisse with red mullet, preserved fennel and tomatoes,
croutons and rouille |
|
| |
|
Roasted duck breast with turnips and fondant potatoes,
sauce of duck with black olives
|
|
| |
|
| Nougat glace with a fruit salad and vanilla |
€
56,-. |
| |
|
| Menu 2 |
|
| |
|
Salad of roasted bell peppers, arugula and a poached egg,
crispy capers and pine nuts
|
|
| |
|
In citrus pepper pan seared salmon with green asparagus and courgette, sauce of shellfish and olive oil
|
|
| |
|
Roasted rack of lamb in a olive and basil crust with couscous,
ratatouille sauce |
|
| |
|
| Tartefine of apple with caramel and rock salt ice cream |
€
66,- |
| |
|
| Menu 3 |
|
| |
|
‘Pressé’ of skate wing and roasted bell peppers,
tomato tapenade |
|
| |
|
| Filet of brill poached in milk with a tartar of oyster and seaweed, with spinach and Noilly prat sauce |
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| |
|
Roasted filet of beef with marrow, preserved eggplant and fennel,
La ratte potato puree and red wine sauce |
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| |
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| Crème brûlée with honey and saffron |
€ 71,- |
| |
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| Menu 4 |
|
| |
|
Corn pancake filled with King crab and tarragon mayonnaise,
dressing of roasted bell peppers and winkles
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| Nage of sea scallops and lobster with orange and saffron |
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| |
|
Wild sea bass with brandade of cod and preserved tomatoes,
antiboise sauce |
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| |
|
Grilled pineapple with vanilla and lemon-basil sorbet
|
€ 76,- |
| |
|
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back |
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