Côté restaurant de 19H à 22H. « Le Chef Christophe Girardot et toute l’équipe vous souhaitent une bonne découverte »
STARTER – MAIN COURSE – DESSERT
STARTER – MAIN COURSE.
MAIN COURSE – DESSERT
STARTERS
Richelieu-Style Pâté en Croûte of Foie Gras & Southwest Pork, Young Seasonal Shoots & Edible Flowers.
Warm Galician-style Octopus, Confit Potatoes, Rocket Aioli, Mild Harissa Sauce, smoked chili pepper from La Vera.
Langoustine Tartare with Argan Oil, Soy-cooked Egg Yolk, Turmeric and Seasonal Flower dome.
Semi-cooked Foie Gras with Port-marinated Strawberries, Strawberry-Rhubarb Crisps, Chutney, Flaky Brioche (+ €4).
MAIN COURSES & FISH
Slow-cooked « Maison Barquero » cod in Olive Oil confit, Béarnaise Foam, Barigoule Artichokes.
Steamed John Dory Fillet, Herbed & Lemon merveilles (French-style beignets), Green Risotto, velvety Poultry jus.
An Aveyron Lamb (Red Label - Label Rouge) from Nose-to-Tail, Black Garlic Lamb Jus Asparagus & Hazelnut Tart.
Glazed French Veal Breast, Olive-Infused Jus, Carrots in all their forms.
SHARING DISHES
Whole Grilled Turbot, Seasonal Vegetables, Garlic and Pesto flavoured Butter (+ €9 per person).
Our Potato yarn ball, encasing a culinary love affair of squab and foie gras, served with confit stalks and toasted giblets.
DESSERTS
Selection of mature cheeses.
“All About Chocolate”: Mekonga Chocolate Cream Pot, Madong Chocolate Ganache, Samana Chocolate Madeleine.
Grandma’s Caramelised French Toast, Almond Frangipane, Strawberries, Verbena & Lime Ice Cream.
Ribboned Belchard Apple Tatin, Honey & Salted Butter, Double Cream, Flower Pollen.
Au bar uniquement dès 18H ... « Le Chef Christophe Girardot et toute l’équipe vous souhaitent une bonne découverte »
Mini French calf burgers with refined Point Rouge sauce, alongside with plantain crisps.
The renowned rustic «Father Girardot » pâté seasonned with shallot, tarragon, chicken liver, toasted bread and pickles.
Salmon Gravlax, dill-kampot pepper served with warm seaweed waffle.
Green pea hummus and mint oil with toasted crouton alongside with fresh goat cheese.
Escabeche of red mullet, infused with Pineau vinegar, paprika and a lemon-basil duo.
Whole grilled leeks, served in its own juice, with Médocain bacon, leek heart, and a honey-mustard vinegar sauce.
Ozen egg in a meurette style sauce from the Southwest of France, tender leek, red-wine butter served with foie gras.
Latest’ small surprised delicacy of the season.
Lightly fried asparagus tempura with a bright green tartar sauce.
Two “imaginary” oysters served with crispy oyster cromesquis, hollandaise sauce seasoned with lemon foam in an edible shell.
« Osciètre » 30 gr.
« Osciètre » 50 gr.
« Osciètre » 125 gr.
« Osciètre » 250 gr.
Plate of ham from purebred Bellota-Grade Iberian pigs.
Charcuterie or mixed plate.
Plate of Cecina.
Ⓣ Tram C : Arrêt Sainte Croix
Ⓥ Vcub : Arrêt Conservatoire ou Eglise Sainte Croix
Bus 10 ou 58 : Arrêt Sainte Croix
Parking Public METPARK, Quai de Paludate. ( 400 mètres ).
18:00 - 02:00
Κλειστό
Κουζίνα de marché, Εποχιακό μαγείρεμα, Παραδοσιακή Κουζίνα
Εστιατόριο Pub, Μπαρ κρασιού, Κοκτέιλ μπαρ
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