3 Courses $147**
Available for parties of 7 – 10
Please let your server know of any food allergies.
The kitchen is able to accommodate most dietary requirements, such as gluten intolerance.
Hors d’oeuvres et Gourmandises
Huîtres “Isigny”*
warm oysters, camembert cream, spinach
Poireaux vinaigrette
leeks, hazelnuts
Aubergine voyageuse
glazed eggplant, sauce tonnato
Galantine de pintade et foie gras à la chartreuse
guinea hen and foie gras roulade, yellow chartreuse gelée, haricots verts, iberico ham
Thon à l’espelette
yellowfin tuna, scallop, espelette oil, spring onions
Lotte frite au sarrasin
buckwheat fried monkfish, cucumbers and curry vinaigrette
Tartare de boeuf*
hand chopped prime filet, traditional condiments, caviar
Foie gras grillé, souvenir de Bretagne
cider vinegar, artichoke and buckwheat
Quenelle de brochet, sauce américaine
pike mousse and lobster sauce
Crépinette de volaille au foie gras
chicken and foie gras, last year’s pear
Ris de veau à l’estragon
veal sweetbreads, cream, tarragon, maitake mushrooms
Plats
Halibut, beurre blanc
fermented daikon | + caviar 60
Homard « Bourse et la Vie »
Maine lobster, sauce au poivre, pommes dauphine
Bar noir pur Sud
gently steamed black bass, jus de bouillabaisse, spring onion and olives
Filet de sole meunière “Tradition” ou “aux huitres”
dover sole, golden butter, spinach, with or without oysters
Tout le lapin
all of the rabbit
Côte de veau gratinée aux cèpes
veal chop with porcini and old comté, porcini cream
Canette aux abricots
duck breast with apricots, “gibelotte” of the rest with chanterelles
Filet de boeuf
marrow bone, pommes purée “noir et blanc”, sauce chateaubriand
Dessert
Coupe Caporal
lemon sorbet, pine liqueur, dark chocolate
Vacherin aux myrtilles
blueberry yogurt sorbet, violet cream, meringue
Baba au Rhum
dark rums, vanilla cream, fresh pineapple
Marjolaine
hazelnut dacquoise and cream, chocolate ganache
