- Marinated salmon, ponzu sauce, crunchy radishes, horseradish
- Cream of chestnut soup, forest mix
- Cod steak, white butter spelt risotto, vegetable chips
- Beef tenderloin, parsnip purée, cranberries, full-bodied beef jus
- Ossau-iraty, red fruit jam, sucrine
- Like an opera
- By Sébastien Nicolleau
- Marinated salmon, ponzu sauce, crunchy radishes, horseradish
- Cream of chestnut soup, forest mix
- Pan-fried scallops in beurre blanc, spelt risotto, spinach shoots
- Filet of beef Rossini style, mashed potatoes
- Mont d'or with sweet grapes and sucrine
- Like an opera
- Salmon gravlax, goat cheese mousse and asparagus pickles
- Tomato gazpacho, burratina and croutons
- Green breaded cod, pea purée, virgin oil, saffron crisp
- Beef tenderloin, hearty jus, seasonal vegetables
- Murols, raspberry jam and sucrine
- Red fruit iced nougat
- Salmon gravlax, goat cheese mousse and asparagus pickles
- Tomato gazpacho, burratina and croutons
- Green breaded cod, pea purée, virgin oil, saffron crisp
- Beef tenderloin, hearty jus, seasonal vegetables
- Murols, raspberry jam and sucrine
- Red fruit iced nougat
- Carpaccio of scallops, creamy avocado and granny smith apples
- Butternut cream soup, parmesan crumble, chestnuts, sour cream
- Blanquette of sea bass with seasonal vegetables
- Spiced beef cheek, potatoes, salsify
- Stubble, redcurrant jelly and lamb's lettuce
- Chocolate/caramel eclair, speculoos, milk jam
- Semi-cooked duck foie gras with onion jam
- Carpaccio of scallops, creamy avocado and granny smith apples
- Fillet of Saint Pierre, pak choï cabbage and saffron sauce suppli
- Duck breast, potato and carrot gratin with rosemary, truffle jus
- Beaufort with walnut butter and raisins
- Pavlova revisited with exotic fruits
- Salmon gravlax, ponzu sauce, cucumber pickles and pickled fennel
- Foie Gras ravioli, truffle jus, parsley foam
- Cod steak with watercress coulis, virgin oil, sweet potato purée, broccolinis, chips
- Guinea fowl supreme, morel mushroom sauce, grenaille potatoes, buttered leeks
- Mont d'Or, brioche and mesclun
- Grande profiterole, flaky praline, Bourbon vanilla ice cream, hot chocolate, gold hazelnut
- Swordfish gravlax with beet, crunchy radishes, tzatzíki, bread tuile
- Maisotto, pastrami and red onion pickles
- Saithe steak, Grenoble sauce, artichoke purée, pan-fried oyster mushrooms
- Beef tenderloin, hearty jus, mashed potatoes, candied carrots
- Osso Iraty, black cherry jam
- Belle Hélène' pear macaroon
- Sea bass ceviche
- Asparagus bavarois with fresh goat's cheese mousse
- Grenoble cod steak with black and white cauliflower
- Beef tenderloin, hearty jus, spring vegetables
- Brillât savarin, young shoots and quince paste
- The Strawberry
- Sea bass gravlax, creamy rutabaga, vegetable pickles
- Cappuccino of hazelnut cauliflower with poultry breadcrumbs
- Low-temperature salmon, virgin oil, pencil leeks, mashed sweet potatoes
- Blanquette de veau à l'ancienne
- Saint nectaire fermier, cherry jam and young shoots
- Paris Brest
- Sea bass ceviche with avocado and pomegranate expression
- Cream of celeriac soup with truffle butter and crunchy radishes
- Turbot, crushed butternut with ginger and saffron emulsion
- Beef fillet in rossini sauce with 'pont-neuf' apples
- Heart of Neufchatel
- Entremet vanilla, heart of mango passion fruit
- Surf & Turf, salmon tataki
- Perfect egg, endive cream
- Cod steak, kohlrabi
- Roast veal quasi with seasonal vegetables and blanquette sauce
- Chaource, passion fruit jelly, young shoots
- Like an opera
- Colored celery and beet hummus
- Scallop tartare and endive velouté à la verse
- Hake steak, creamy risotto and sorrel emulsion
- Veal quasi, hearty jus, potato darphin and mushroom duxelles
- Brie stuffed with apples
- Belle Hélène Pear Dome
- Gravelax salmon, crisp radishes and honey vinaigrette
- Asparagus bavarois, fresh goat's cheese mousse and red onion pickles
- Cod aioli
- 7 o'clock beef shank with jus, textured carrots
- Aged cheddar and quince jam
- Macaroons, red fruit pistachio ganache
- Cauliflower cappuccino, fresh goat's cheese mousse and roasted almonds
- Pan-fried escalope of foie gras, mushrooms, Parisian emulsion
- Pistachio-crusted lean steak, creamy risotto and tangy foam
- Confit cheek "beef and carrots" style
- Ossau-Iraty, quince paste and lamb's lettuce
- Lemon Meringue Entremet
- Sea bass carpaccio, vegetable achard
- Pan-fried escalope of foie gras, mushrooms, Parisian emulsion
- Green breaded salmon, cream of pea and fennel confit
- Marengo confit veal, glazed carrot, glazed turnip, turned potato
- Brie with pistachio
- Grande profiterole, flaky praline, Bourbon vanilla ice cream, Tonka bean and gold hazelnut hot chocolate
- Carpaccio of scallops, pistachio and grapefruit
- Butternut and comté cheese cream soup
- Scorpion fish fillet, celery two ways
- Veal shank blanquette style
- Pont l'évêque and pear with balsamic vinegar
- Moelleux chocolate with tonka bean and gel ganache
- Pressed foie gras with apricot chutney
- Sea bass carpaccio, vegetable achard
- Pan-fried escalope of foie gras, mushrooms, Parisian emulsion
- Pistachio-crusted turbot fillet, watercress purée and flamed leeks
- Duck supreme, truffle potato gnocchi and cardinal purée
- Neufchâtel, tart pear, passion fruit coulis
- Our apple of love
- Variation on the snail
- Lobster ravioli
- Coulibiac, dill cream, grilled leeks
- Guinea fowl supreme stuffed with foie gras, Shiitake, pressed potatoes and jus court
- Mont d'or served with a spoon and homemade brioche
- Chocolate Pavlova with yogurt cream
- Pan-seared scallops, samphire and cucumber with mint
- Creamy Puy green lentils with smoked tea whipped cream
- Pollock steak, chestnut fricassee with parsley and sage broth
- Beef cheek carrot
- Brie with pistachio
- Lemon Entremet
- Textured Brittany artichoke, tart apricot and walnut praline
- Crazy beet salad with pine nut vinaigrette
- Cod aioli with steamed vegetables
- Goose breast with soy jus and confit vegetable tartlet
- Trio of ewe's milk cheeses, cherry jam and pear jelly
- Deconstructed red fruit entremet with yoghurt ice cream
- Asparagus bavarois with goat's cheese mousse
- Horse mackerel tataki with crisp coloured radishes
- Green breaded salmon, cream of pea and fennel confit
- Veal shank "osso bucco" style, brown rice risotto, roasted tomatoes
- Trio of regional cheeses
- Crème brûlée, peanut and citrus praline
- Burrata with cabbage and nasturtium flower
- Haddock tartare, smoked potato espuma
- Sea bass fillet, cream of celery and grilled leeks
- Beef bourguignon and seed risotto
- Ardi gasna quince and lamb's lettuce paste
- Mango Passion Entremet
- Ceviche of lean meat with persimmon texture
- Avocado, beef jerky and grapefruit sweetness
- Sweet and sour pollack steak with vegetable sorrel emulsion
- Beef picanha, coloured carrot, potato darphin and cinnamon brown jus
- Six-month Comté with black cherry jam
- Chocolate caramel rocher
- Perfect egg and Jerusalem artichoke expressions
- Vanilla salmon gravelax with pumpkin texture
- Lobster medallion with truffle potato ganache and kale
- Capon supreme, chanterelles, sweet potato fondant and jus
- Brillat Savarin and rutabaga chips, passion vinaigrette
- Chestnut Entremet with Clementine Heart
- Chestnut cappuccino, beef mousse, thin crusty bread tuile
- Carpaccio of scallops, citrus freshness
- Pan-seared Armoric cod, sweet potato ganache
- Suprême de volaille façon "grand mère", baby onions, baby carrots
- Trappe de Cîteaux, lamb's lettuce
- Lemon vanilla mille-feuille
- Ceviche of mackerel, shrimps, baby beet and spinach shoots
- Bean tartar with Espelette chilli and virgin olive oil, smoked duck breast chips
- Hake steak, creamy fennel with tarragon, green asparagus tips and lemon jelly
- Slow-cooked chuck finger, Anna-style potato, coloured carrots and multicoloured radishes
- Brocciu, spring onion with balsamic vinegar, romaine and honey
- Strawberry and rhubarb Saint Honoré, uncooked
- Ceviche of lean meats with crunchy beets
- Hake steak, tarragon fennel crèmeux, green asparagus tips, lemon jelly
- Confit chuck, Anna-style potato, coloured carrots and jus court
- Strawberry-rhubarb Saint-Honoré
- Royale of foie gras, cockle broth and crunchy celery stick
- Frogs' legs in walnut oil and cooked cauliflower
- Roasted lean meat and rutabaga purée, passion fruit condiment
- Roasted veal fillet, endivettes meunières and orange carrot mousseline
- Cabécou and turnip chiffonade with sherry vinegar
- Black forest revisited with Amarena cherries and dark chocolate sorbet
- perfect egg and cream of salsify
- Roast lean meat, rutabaga purée and passion fruit condiments
- Like a blanquette
- Paris-Brest with pineapple, salted butter caramel sauce, praline ice cream
- Textured leeks, poached oysters and salmon pearls
- Tataki of beef fillet, multicolored radish, pansy flower
- Fillet of whiting puréed with green Puy lentils, sparkling broth with meadows and squid
- Duck fillet in a nougat crust, glazed Jerusalem artichokes, crispy cauliflower and celery
- Spinach sprout, fennel and pomegranate tart savarin shine
- Tataki of mackerel, seaweed, white soy sauce
- Salmon confit with citrus fruits and leeks in texture
- Duck fillet in nougat crust, roasted pineapple, pearl juice
- Coconut, mango and maracudja panna cotta
- Salt-crusted beet, sweet and sour cocoa and black truffle mikado
- Lobster carpaccio, citrus confit, roasted claw and mache leaves
- Charlotte of ratte potato and caviar grains, tangy reduced cream
- Roasted monkfish medallion, yellow wine jus, snacked leek and crosnes with salted butter
- Papillotte of pigeon fillet, foie gras poelée and new cabbage, roasted parsnips and pumpkin
- Brie with truffles and mascarpone, spinach shoots
- Grande profiterole, flaky praline, Bourbon vanilla ice cream, Tonka bean and gold hazelnut hot chocolate
- Sweet onion, parmesan and avruga pearl gratin
- Tartar of scallops with citrus fruit, creamy endive with a pouring sauce
- Turbot fillet, pumpkin concassé and saffron foam broth
- Roast guinea fowl with rosemary, nashi cooked in poultry jus, pan-fried polenta
- Manchego, candied quince and Serano ham
- Apple terrine with caramel, hazelnut crumble and Granny Smith sorbet
- Tartar of scallops with citrus fruit, creamy endive with a pouring sauce
- Turbot fillet, pumpkin concassé and saffron foam broth
- Roast guinea fowl with rosemary, nashi cooked in poultry jus, pan-fried polenta
- Apple terrine with caramel, hazelnut crumble and Granny Smith sorbet
- Celeriac hummus with beet pesto
- Cod gravelax, grilled hay potatoes and tarragon fromage blanc
- Prawns, pumpkin and chestnut risotto and spinach shoots
- Beef fillet and porcini cappuccino, truffle-scented chantilly and fried parsley
- Beaufort, peppery pear and cocoa veil
- Cinnamon fig vacherin revisited
- Cod gravelax, grilled hay potatoes and tarragon fromage blanc
- Prawns, pumpkin and chestnut risotto and spinach shoots
- Beef fillet and porcini cappuccino, truffle-scented chantilly and fried parsley
- Cinnamon fig vacherin revisited
- Pea soup with mint, beef jerky and riquette
- Edible crab jelly and lemon espuma" (in French)
- Red mullet fillet, cannelloni of summer vegetables and meat jus
- Rack of lamb, fondant apples and flambéed eggplant
- Ricotta, honeydew melon and baby greens
- Red berries, lime curd cheese parfait, raspberry sorbet and crumble nuggets
- Tomato and goat cheese tatin
- Sea bream with lemon balm, potato bouchons, eggplant caviar and cardamom emulsion
- Lamb confit, hummus and vegetable caviar confit, spiced jus
- Like a black forest
- White asparagus, green asparagus tips and bottarga velouté
- Romaine with Caesar salad and avocado toast
- Snacked and marinated tuna, multicolored with radish, honey, soy and ginger
- Farm poultry supreme with morel mushrooms, fondant apples, baby carrots and spinach shoots
- Brie stuffed with roasted pistachios and mascarpone, baby greens
- Tainori chocolate custard, espresso ice cream, Bourbon vanilla chantilly and puffed rice
- Foie gras with rhubarb
- Spring pollack steak & basil cream
- Filet of duckling with mashed potatoes and spiced jus
- Poached pear with salted butter caramel, ice cream and speculos chips
- Carpaccio of scallops and mango tartar with coriander
- Artichoke and snail barigoule with lemon thyme
- Salmon à l'uni latéral, creamy leek and foie gras à la croque au sel
- Herb-crusted saddle of lamb, Jerusalem artichoke purée and piquillo jus
- Selection of cheeses, baby greens and citrus confit
- Unstructured lemon tart
- Carpaccio of scallops, crisp vegetable tabbouleh with mint and buckwheat
- Cod fillet, potato ganache and melted butter with herbs
- Farmhouse guinea fowl supreme, ginger pineapple confit, endivette meunière and fresh coconut
- Unstructured lemon tart
- Beet, brocciu and chili cress
- Green asparagus cru-cuit with sabayon shell and wasabi chantilly
- Pan-fried escalope of foie gras with cider vinegar and peppercorn love apples
- Turbot fillet, potato ganache and aromatic clarified butter
- Spice-roasted quail, endivette meunière and pineapple-ginger condiment
- Brin d'Amour, red fruit jam and rose petals
- Heart of Reims cookie with bourbon vanilla, pomegranate seeds and pink pralines
- Passion fruit sorbet in white chocolate shell and dark chocolate bonbon with chili pepper
- Prawns refreshed with pink grapefruit, sucrine leaves and slices of button mushrooms
- Green Puy lentil soup, truffle chantilly, dried Grisons meat
- Monkfish medallion with truffle risotto
- Spiced beef shank confit, grilled salsify, orange carrot mousseline and watercress leaves
- Selection of cheeses and tangy pear confit
- Mandarin and clementine duo, ice cream and almond crumble
- Pressed foie gras, passion fruit veil, macadamia bits, wild herbs
- Signature: Norbert Tarayre
- Cod fillet, chard confit, sorrel sauce
- Signature: Xavier Pincemin
- Herb-crusted veal quasi Seasonal vegetable rolls with fromage frais and lemon bergamot
- Signature: Coline Faulquier
- Chocolate tart, olive oil and Espelette pepper shortbread, Amaretto whipped cream
- Signature: Alexis Braconnier
- Belon oyster served warm, fresh duck foie gras, beurre blanc and hazelnut gold
- Marinated salmon with beet, Isigny cream and caviar grains, baby sprouts
- Winter Navarin of scallops and forgotten vegetables with truffle scents
- Roasted veal filet mignon, creamy celeriac, a hint of mango and lobster bearnaise
- Spooned Vacherin Mont d'Or, warm brioche and herb salad
- Dome of glazed chestnuts, Breton shortbread, Bourbon vanilla and blackcurrant confit
- Raw-cooked vegetables of the moment, olive oil, honey and lime
- Duck foie gras ravioli with mushrooms and a sparkling broth of fresh herbs
- Roasted pike-perch, artichoke coulis, spiced grenailles and chorizo chips
- Guinea fowl fillet, corn mousseline, romanesco cabbage, roasted pear and reduced jus
- Fresh goat cheese and sucrine with honey, blackberries and reduced balsamic vinegar
- Bourbon vanilla panna cotta, blackcurrant sorbet and meringue, Genoa bread and crystallized violets
- Beef heart tomato tartar with herbs and tomato-basil sorbet
- Organic poached egg, gambas escabeche with preserved lemon and baby greens
- Red mullet fillets, niçoise of summer vegetables and pesto sauce
- Roast pigeon, artichoke and apricot with fleur de sel and rosemary jus
- Tomme Napoléon and picodon cheese, black cherry jam and mustard shoots
- Melons from Cavaillon and elsewhere, mint and ginger syrup, crunchy meringues, light cream and lime sorbet
- Sea bass ceviche
- Asparagus bavarois with fresh goat's cheese mousse
- Grenoble cod steak with black and white cauliflower
- Beef tenderloin, hearty jus, spring vegetables
- Brillât savarin, young shoots and quince paste
- The Strawberry
- Sea bass gravlax, creamy rutabaga, vegetable pickles
- Cappuccino of hazelnut cauliflower with poultry breadcrumbs
- Low-temperature salmon, virgin oil, pencil leeks, mashed sweet potatoes
- Blanquette de veau à l'ancienne
- Saint nectaire fermier, cherry jam and young shoots
- Paris Brest
- Sea bass ceviche with avocado and pomegranate expression
- Cream of celeriac soup with truffle butter and crunchy radishes
- Turbot, crushed butternut with ginger and saffron emulsion
- Beef fillet in rossini sauce with 'pont-neuf' apples
- Heart of Neufchatel
- Entremet vanilla, heart of mango passion fruit
- Surf & Turf, salmon tataki
- Perfect egg, endive cream
- Cod steak, kohlrabi
- Roast veal quasi with seasonal vegetables and blanquette sauce
- Chaource, passion fruit jelly, young shoots
- Like an opera
- Colored celery and beet hummus
- Scallop tartare and endive velouté à la verse
- Hake steak, creamy risotto and sorrel emulsion
- Veal quasi, hearty jus, potato darphin and mushroom duxelles
- Brie stuffed with apples
- Belle Hélène Pear Dome
- Gravelax salmon, crisp radishes and honey vinaigrette
- Asparagus bavarois, fresh goat's cheese mousse and red onion pickles
- Cod aioli
- 7 o'clock beef shank with jus, textured carrots
- Aged cheddar and quince jam
- Macaroons, red fruit pistachio ganache
- Cauliflower cappuccino, fresh goat's cheese mousse and roasted almonds
- Pan-fried escalope of foie gras, mushrooms, Parisian emulsion
- Pistachio-crusted lean steak, creamy risotto and tangy foam
- Confit cheek "beef and carrots" style
- Ossau-Iraty, quince paste and lamb's lettuce
- Lemon Meringue Entremet
- Sea bass carpaccio, vegetable achard
- Pan-fried escalope of foie gras, mushrooms, Parisian emulsion
- Green breaded salmon, cream of pea and fennel confit
- Marengo confit veal, glazed carrot, glazed turnip, turned potato
- Brie with pistachio
- Grande profiterole, flaky praline, Bourbon vanilla ice cream, Tonka bean and gold hazelnut hot chocolate
- Finger of foie gras, chestnut, quince, trace of saffron and oxalys
- Risotto with parmesan and white truffle scents
- Sea bass fillet, steamed fennel and parsnips, black garlic coulis
- Chocolate craving: crème prise, cocoa sorbet, white chocolate mousse, grué and gold leaf tuile
- Finger of duck foie gras, rhubarb, strawberry & port reduction
- Tartar of sea bream with spring onion, artichoke-apricot expression, grated lime zest & trailing caper
- Filet of duckling, potato ganache, lacquered eggplant and passion fruit, feather sauce
- Red fruit shortbread with mint jelly and white chocolate ice cream
- Tartar of sea bream with spring onion, artichoke-apricot expression, grated lime zest & trailing caper
- Finger of duck foie gras, rhubarb, strawberry, port reduction
- Sea bass, creamy zucchini, cherry tomatoes and saffron sauce
- Filet of duckling, potato ganache, lacquered eggplant and passion fruit, feather sauce
- Fresh goat cheese, honey, morello cherries and arugula
- Red fruit shortbread with mint jelly and white chocolate ice cream
- Foie gras and truffle-flavored celery remoulade
- Cod, green puy lentils, smoked cream and old-fashioned mustard
- Carrot beef revisited with fresh coriander
- Spiced orange soup, almond milk ice cream and meringues
- Chiffonnade of beef cecina and chestnuts in herb vinaigrette
- Black and white scallops
- Fillet of sea bass and cannelloni of preserved vegetables, meat jus with herbs
- Roast duck breast with honey, coloured beet with pepper
- Ewe's milk brousse with beggars
- Censier and cocoa sorbet, grué tuile
- Celery & mushroom ravioli, shavings of raw duck foie gras and aromatic jus
- Sea bream tartare with winter vegetable pulp
- Lobster swimming with a few chanterelles, carrot and shellfish juice with lime zest
- Veal fillet macaroni with truffle
- Brie de Meaux with caramelized apples
- Chocolate heart, saffron expression
- Chestnut bonbonnière
- Carrelet with beet and porcini cream
- Poultry stuffed with foie gras, seasonal vegetables, hazelnut oil sauce
- Pineapple mille-feuille
- Porcini stew with white truffle cream
- Carpaccio of scallops, pistachio, grapefruit
- Pumpkin and ginger brill
- Grand Veneur lamb shoulder
- Brie de Meaux with caramelized apples
- Macaron passion
- Duck foie gras on vegetable bread, Chiogga beet and yellow carrot pulp
- Crispy round scallops & mushrooms, grated lime
- Roasted lobster, chiconette meunière, shellfish jus & clementine confit
- Cour d'Armoise chicken, chanterelles, spinach shoots and potato ganache
- Brie de Meaux with caramelized apples
- Unstructured coconut vacherin, chocolate sorbet and saffron cream
- Semi-smoked salmon, creamy leeks, foie gras royale
- Tuna saku, Greek cabbage flower coriander
- Duck fillet, pear and artichoke, verbena jus
- Lemon tart
- Porcini stew with white truffle cream
- Carpaccio of scallops, pistachio, grapefruit
- Turbot fillet, pumpkin concassé and saffron foam broth
- Veal quasi, mashed potatoes, gremolata
- Cabecou with figs
- Macaron passion
- Duck foie gras and gingerbread millefeuille, truffle-scented salad of baby greens
- Pan-seared sea bream fillet, artichoke broth and tomato confit with basil
- Roast guinea fowl supreme, polenta with Nice olives and hearty chanterelle jus
- Raspberry macaroon, sour cream and honey herb salad
- Fresh prawns, crunchy vegetable tabbouleh and fresh herb salad
- Duck foie gras on vegetable bread, sucrine, tomato crumble and chutney
- Seared fillet of sea bass with thyme blossom, new vegetables and marigold blossom
- Roasted veal quasi, garden pea purée, carrot expression and sauce vierge
- Rocamadour, olive oil and rosemary, apricot confit
- Raspberry and dark chocolate tart with sansho pepper
