Côté restaurant de 19H à 23H. « Le Chef Christophe Girardot et toute l’équipe vous souhaitent une bonne découverte »
Razor clam slander Chartreuse jelly and seafood selection ( Upgrade to include Dorenki caviar for an additional 10€ ).
Cherry-infused foie gras, coated with a veil of thin cherry gel, alongside with mousseline brioche soldiers and dried cherries.
Crab and avocado Mille-feuilles pastry with curry oil emulsioned cream complemented by citruses.
Green curry lobster served with seasonal vegetables topped with a thin soya jelly.
Soya sauce glazed tuna, bitter orange- green apple - passion fruit - courgette, pan-seared foie gras, vinegared rice.
Low temperature cooked calf, calf dressing sauce, gnocchis and parsley oil.
Sustainably sourced fish adorned with white bread scales, accompanied by seasonal vegetables and herb-infused butter.
Our potato yarn ball, its heart encapsulates in a culinary love affair squab and foie gras. (Dish to share).
Selection of mature cheeses.
Mollet Bourbon vanilla cake, rhubarb and Sauternes ice cream and locally sourced strawberries.
Papoua Madong chocolat in a multi-textural cubic cake.
French crepes with “A la paresseuse” Praline and Orange sauce flambéed with Rémy Martin 1738 Cognac.
Au bar uniquement dès 18H ... « Le Chef Christophe Girardot et toute l’équipe vous souhaitent une bonne découverte »
Scarlet prawn mosaic « Gambero Rosso », fish head consommé, herbs and flowers. ( Small delicacies, perfectly paired with Krug Champagne ).
A mushroom in all its forms… tender mushrooms, pickles, either raw or cooked.
Mini Iberian pig burgers, served alongside with plantain crisps accompanied by the renowned Point Rouge sauce.
Breaded sardine accompanied by fried wheat semolina and Bordeaux’s tartare sauce.
520-second cooked eggs, soft potatoes, sunflower oil mayonnaise pickles and mustard.
« Snail bite » in an edible shell with aromatic herbs-infused butter, iberian ham and salted lemon.
Small surprise delicacies of the season ...
Marennes Oyster No. 4, Villeroy style, truffle sauce combined with sour, tangy sauce.
Preserved red tuna slices alongside with citruses and olive oil, dried tomatoes and Ajo Blanco.
Crispy Thai Dok Jok with red kuri squash mousse sea urchin and sea food, green apple and yuzu.
« 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
Fechado
Amex, American Express, Eurocard/Mastercard, Dinheiro, Visa, Cartão Azul
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