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Garlic saffron sauce, croutons bread and emmental cheese

With spicy red wine, orange marmalade with sweet pepper, grilled country bread

With marinated shrimps, avocado, fresh mint and grapefruit

Poached and fried on a stew of wild mushrooms, crunchy cereals and burnt bread emulsion

In shallot and mint crust, Gillardeau oysters in lime jelly, horseradish cream and lemon zest, crispy rye bread

Old vegetables, autumnal salad

Parmesan cream with yellow wine from Jura

With seasonal vegetables

Sesame oil with lime and fresh coriander (1€ will be donated to the association WWF)

Pasta with crustaceans foam

Stewed leeks with tangerine oil, roasted potatoes balls with vanilla butter

The claws in tempura à la livèche, potatoes muslin, roasted cepes mushrooms, lobster juice

Served with seasonal vegetables and virgin tomato dressing (2 people)

Herb butter, crushed potato and seasonal vegetables (2 pax) On order 24h in advance

Juice infused with coffee beans, ravioles of thigh like salmis style, truffled Jerusalem artichoke muslin

Black radish sauerkraut with juniper, cabbage pulp and braising garnish with juice (2 people)

Parsnip around several cooking, juice with balsamic and tarragon, arugula salad and truffle chips

1 scoop - €5 / 2 scoops - €9 / 3 scoops - €12

Recipe of Antonio Fochi

Chips of dulcey chocolate speculos and seasonal fruit sorbet

Gianduja streusel and chocolate ice cream

Crispy biscuit with Piedmont hazelnut, pineapple with spices and lime, whipped cream

Vanilla ice cream, tangerine sorbet, orange marmalade

Ice cream coffee flavored amaretto, chocolate chips

+ mineral water + 1 glass of wine + coffee

dessert buffet + mineral water + coffee

From 12 pm to 4 pm. Beverage option: 25€ extra (mineral water, juices, beers, wines, champagne unlimited)

Tapioca with coconut milk and lemongrass, ponzu marinated seabass, avocado cream and passion fruit

Raw and cooked vegetables Greek style, bergamot flavor and creamy carrots with citrus zest

Bigorre pork belly lacquered with spices sweet potato pulp and corn bread, onion chip and Espelette pepper popcorn

Red mullet with basil, eggplant cannoli and lemon confit, creamy onions pissalat style

Butter tartlet with yuzu cream, crackling meringue combawa, strawberry balls and hibiscus flower sorbet

Grand cru chocolate sphere, seasonal fruits poached with honey, crispy Piedmont hazelnut, vanilla ice cream BIO Norohy

Curry flavored fennel espuma, with Sardinian bread craquant

Foie gras terrine and its red fruits declination, with toasted brioche

Risotto with Erdre saffron and roasted lobster tail with a Parmesan crisp

Amberjack served with zucchini, Alsatian donut and blackcurrant juice

Veal gourmet duo with asparagus and mashed foie gras

Fresh raspberries vacherin, creamy mascarpone whipped cream, raspberry sorbet and vanilla ice cream