Menus
Sixth Hour*
Served at lunchtime, exept on Sunday and public holidays
Petit Pois and Ground Ivy
in a delicious salad
Lake Geneva Fera and Spinach
kohlrabi confit and wild thyme milk
Shoulder of Pork and Wild Garlic
mashed Noirmoutier potatoes and white asparagus
Variations on Lemons
madeleine biscuit and milk sorbet
62€
or 92€ *
(*Drink included : 2 glasses of wine, coffee, half bottle of mineral water)
or 45€
Shoulder of Porc and Lemon Dessert
Menu served in half portion for children 31 €
Balance Point
Doubs Fario Trout
topped carrots and cardamom
Veal Sweetbread and Jerusalem Artichokes
watercress and a creamy sauce spiced with sage
Saint Pierre and Nettles
glazed fennel and absinth emulsion
Pyrenean Suckling Lamb
arrowhead cabbage with liquorice
Comté and White Radish
with various textures and ripening
Strawberry and Purple Deadnettle
a mousse of cheep’s cheese and Phu Quoc black pepper
122€
Menu served in half portions for children € 61
The Eighth Deadly Sin
Menu served for the whole table
Doubs Eario Trout
topped carrots and cardamom
Large Green Asparagus and Salad Burnet
white beet and an emulsion of button mushrooms
Crawfish and Candied Lemons
artichoke and wild garlic puree
Veal Sweetbread and Jerusalem Artichokes
watercress and a creamy sauce spiced with sage
Saint Pierre and Nettles
glazed fennel and absinth emulsion
Pyrenean Suckling Lamb
arrowhead cabbage with liquorice
Light Cancoillotte and Jesus de Morteau
Variations on Lemons
madeleine biscuit and milk sorbet
Strawberry and Purple Deadnettle
a mousse of cheep’s cheese and Phu Quoc black pepper
152€
Menu served in half-portions for children 76€
"À la Carte" Menu
Cold Starters
Thick Green Asparagus Cooked to Order
mushroom emulsion with burnet
and a crunchy salad with meat juices -44,00€
Doubs Fario Trout and Cardamom
caramelised yellow carrots and rocket shoots 40,00€
Hot Starter
Veal Sweetbread and Watercress
on a pulp of Jerusalem artichokes spiced with sage
a creamy sauce with morel ice cream - 47,00€
Fish and Shellfish
Saint Pierre and Fennel
nettle crisps and pulp, absinth emulsion - 51,00€
Crawfish and Artichoke
in terrine, wild garlic
and aromatic oil with candied lemons - 50,00€
Meat and Poultry
Bresse Chicken from the Roussel-Voisard Farm
celeriac and tarragon
creamy sauce with Vin Jaune and morels - 59,00€
Pyrenean Suckling Lamb Cooked Three Ways
chickpea fries with liquorice
and stuffed arrowhead cabbage- 55,00€
Cheese
Cancoillotte and Jesus de morteau -17,00€
Comté and White Radish
in various texture and ripening - 17,00€
Sweet Sentiments
Variations on Lemons
madeleine biscuit and milk sorbet - 21,00€
Strawberry and Purple Deadnettle
in a delicious tube with sheep's yoghurt
and a Phu Quoc black pepper emulsion - 21,00€