AntipastiAspergesGreen asparagus cooked naturally – Tangy garnish with sheep yogurt from Sapalet and bay leaf39.00 FrsPoulpeGrilled octopus – Potato and watercress emulsion – Taggiasche olives and diavola sauce40.00 FrsRis de veauGlazed veal sweetbread in its rice alcohol jus – Agretti and spring shoots – Lampascioni in sweet and sour42.00 Frs
Primi piattiPlin RavioliRavioli del plin stuffed with guinea fowl – 36-month-aged Parmesan and Salmis sauce42.00 FrsRisotto in-solitoRoasted yeast consommé – White asparagus – Nuts and grapefruit40.00 FrsArtichaut et araignée de merArtichoke fagottini, flavoured with marjolaine - delicate spider crab sauce and fresh crab salade46.00 Frs
Secondi piattiTurbotWild turbot cooked on the bone – Rhubarb marinated in sweet vermouth – Blood orange and broad beans69.00 FrsVeauBoneless veal rack cooked at low temperature – Morels – Wild garlic and Jura wine sauce72.00 FrsAgneauVariation of lamb from our Alpine pastures – Cevennes onions with saffron and peas68.00 Frs
DolciIl latteTextures of milk18.00 FrsClementineTangerine variation22.00 FrsBetterave rougeBeetroot Variation – Sorbet Muscat grape – Yoghurt cream and hibiscus powder22.00 FrsChocolat et caramelGrand Cru Madagascar 64% Chocolate mousse – Chocolate and caramel biscuit –Been of Cacao Tuille – Caramel ice cream22.00 FrsBruand cheesemaker's selection28.00 FrsHome made ice creams & sorbets6.00 Frs