Braised ox cheek salad with Balsamic glaze, potato ravigote and fresh apples.

Chilled sea urchin salad with apples, celery and blent Yuzu, served with buttered Umami toast soldier.

Homemade potato and smoked fish Blini, with aroma unfused light cream.

Sliced duck liver accompanied by oyster and preserved lemon, served with a tangy gastritis sauce .

Traditional French hare « à la Royale » in the style of « Antonin Careme », served with fresh cocoa pasta.

French beef Pot-Au-Feu, preserved vegetables in salted butter with ginger-lime broth.

Seared gilt-head bream and duck fat reduction, served with greek-marinated mushrooms and shellfish butter.

Perfectly seared scallop draped in colonnata lard, served with preserved butternut cylinder and chestnut-infused meat juice.

Localy-catch fish accompanied with potato scales, root vegetable pulp and pearl meat juice. (Dish to share).

Our potato yarn ball, its heart encapsulated in a culinary love affair of squab and foie gras, confit thigh served with giblets on toasts. (Dish to share).

Selection of mature cheeses.

Mandarin trompe-l'oeil on a soaked baba and mandarin sorbet

Papoua Madong chocolat in a multi-textural cubic cake.

« Niniche » Bordeaux’s caramel french crepes flambéed with « Remy Martin 1738 Cognac ».

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.