Menus

Sixth Hour*

Served at lunchtime, exept on Sunday and public holidays

Variations on Petits Pois and Campion

Royale and Galangal Shortbread

Broad Whitefish and Burnet

Red and White Radishes with Turnip Rape Oil

Saddle of Lamb with Beans

New Garlic Crisps and a Black Olive Jus

Rhubarb and Sarawak Pepper

On a Diamond Shortbread with Vanilla Ice-Cream

62€  
or 92€ *

(*Drink included : 2 glasses of wine, coffee, half bottle of mineral water)

Cheese extra :

Cancoillotte et Vin Jaune in an Emulsion, Potatoes and Smoked Jura Ham 
10 €

 Menu served in half portion for children 31 €

Balance Point

Perch Terrine with Cardamom
Candied Carrots in Aromatic Oil

Snails and White Asparagus
Polenta and a Cream of Nettles

Line-Caught Pollak and Lovage
On Terrine of Mangetout with a Crunchy Biscuit

Saddle of Lamb with Beans
New Garlic Crisps and a Black Olive Jus

Perfectly Ripened Regional and French Cheeses

Rhubard and Sarawak Pepper
On a Diamond shortbread with Vanilla Ice-Cream

122€

Menu served in half portions for children € 61

The Eighth Deadly Sin

Menu served for the whole table

Large Green Asparagus and Wild Garlic

Cannelloni of Celeriac and Baby Shallots

Poached Foie Gras of Duck with Danané Pepper

Baby Globe Artichokes and Purslane

Abalone and Samphire

Stalk and Leaves os Swiss Chard with Savory and Baby Onions

Snails and White Asparagus

Polenta and a Cream of Nettles

John Dory and Cress

Stuffed Kohlrabi and Crunchy Potatoes

Veal Breast and Sweetbreads with Sage

Beetroot and Buttery Jus

Emulsion of Cancoillotte and Vin Jaune

Strawberry and Buckwheat

Gourmet Flavours

Manjari Chocolate, Orange and Sichuan Pepper

In Layers and as Crisp Leaves

152€

Menu served in half-portions for children 76€

"À la Carte" Menu

Cold Starters

Filet of perch, baby Carrots and Cardamon
As a Terrine with Ginger and Aromatic Herbs
Carrots Various Ways with Cardamon milk  - 43,00€

Foie Gras of Duck, and Baby Globe Artichokes and Danané Pepper
Poached in a Barigoule Jus with Oregano
Grilles Oyster Mushrooms, Crispy Artichokes ans Purslane Shoots   - 45,00€

Large "Bourgeoise" Asparagus, Baby Shallots and Wild Garlic
Seared, cannelloni of Celeriac and Baby Shallots 
And a Crust of garlic Bread  - 45,00€

Hot Starters

Snails from Petit Mercey, with Nettles
Glazed White Asperagus Tips
And Polenta with Red dead-Nettle - 45,00€

Abalone,Swiss Chard ans Savory
Baby Onions stuffed with Oysters ans Bacon
Cream of Swiss Chard Leaves with a Mushroom and Savory Stock - 46,00€

Fish and Shellfish

Broad Whitefish, Radish and Salad Burnet
The Filet cooked with Forest Pepper
Radish in a Play of Textures and Colours - 46,00€

Line-Caught Pollak, Mangetout and Lovage
Vegetable Terrine, Pea Shoots
And Grilled Fumet with New Shallots - 47,00€

John Dory, Cress and Ginger
Cooked in Ginger Butter        
Stuffed with Kohlrabi and Lard Cul Noir, Purslane Shoots - 49,00€

Meat and Poultry

Bresse Chicken, Morel Mushrooms and Vin Jaune
Prepared Two Ways: Thigh Stuffed with Morels,
Scored Wing with White Liver and Massala,
Variations on Celeriac and Tarragon - 57,00€

Shoulder and Rack of Lamb with Buddha's hand Citron
Condiment of Beans, Spring Onions and New Garlic
Black Olives Jus - 52,00€

Calf Sweetbreads, Beetroot and Sage
Breast Confit in Rape Oil
And a Buttery Jus - 55,00€

Cheese

Cancoillotte and Vin Jaune
In an Emulsion, Potatoes and Smoked Jura Ham - 17,00€

Perfectly Ripened Regional and French Cheeses - 18,00€

Sweet Sentiments

Rhubarb, Vanilla and Sarawak Pepper
On a diamond Shortbread, Rhubarb in a Roll and as a Smooth Mousse,
Vanilla Ice-Cream 21,00€

Strawberry and Buckwheat
Gourmet Textures and Refreshing Tarragon - 21,00€

Manjari Chocolate, Orange and Sichuan Pepper
In Layers and as Crisp Leaves - 21,00€