Menu

Starter

• Fresh goat cheese bavarois, tangy carrot coulis with cumin, chorizo petal (SG-SL)
• Filet of mackerel marinated and snacked on its mashed blue cheese potato, mustard cream (SL-SG)
• Marbled polenta and tomato, pan-fried cuttlefish with pesto (SG)
• Lentil and pickled radish salad, smoked beef gravlax (SG-SL)
• Tuna tataki on a chickpea pancake, young shoots salad, dill vinaigrette
• Semi-cooked foie gras from the table, fig jam Supplement 8€

Dish

The sea

• Cod steak and its navarin of spring vegetables with walnut water from Benoit Serres (SG-SL)
• Cod steak and its navarin of spring vegetables with walnut water from Benoit Serres (SG-SL)
• Larded monkfish fillet with smoked breast, fricassee of mushrooms and baby potatoes (SG-SL)
• Parillada de la Mer (assortment of 5 varieties) (SL) Supplement 5€

The Dirt

• Minced pork tenderloin with scallops, gnocchi with lobster cream (SL)
• Lacquered duck breast, candied beetroot, julienned vegetables, beetroot condiment (SL)
• Piece of beef matured a la plancha, maître d’hôtel butter (SG)
• Le Cassoulet de la Table (wait around 30 minutes) (SG-SL) Supplement €5
• Beef tartare from Philippe according to his recipe (SG-SL) Supplement 5€
• Snacked calf's head with gribiche sauce Supplement €5
• Le Végét’ de l’instant (vegetarian dish according to the market of the day)

Dessert

• Dark chocolate fondant, coffee milk jam
• Rhubarb and stewed red fruits and its lavender ice cream in a verrine
• Creamy dark chocolate and mint duo, white and dark chocolate burst with peppermint
• Bergamot and strawberry cream, basil ice cream, meringue chips (SG)
• Crêpe Suzette prepared in the dining room Supplement 2€
• Assortment of matured cheeses Supplement 6€