our set menus

Sixth Hour*

Served at lunchtime, exept on Sunday and public holidays

 

Variationson Petits Pois and Campion

Royale and Galangal Shortbread

A Stew of Oxtail and Veal Tongue

Celeriac with Vin de Paille

 

Brown Trout with Tarragon

Polenta and Caramelised White Carrots

 

Lemon and Sheep’s Milk

Vanilla Crème Brulée a Bergamot Emulsion

 

62€  
ou 92€ *

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

 

Fromage en supplément :

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

 

 Menu served in half portion for children 31 €

 

book gifts pdf

Balance Point

 

 

Perch Terrine with Cardamom
Candied Carrots in Aromatic Oil

 

Snails and White Asparagus
Polenta and a Cream of Nettles

 

Line-Caught Seabream and Vin Jaune
Cauliflower Purée and Sorrel Crisp

 

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

 

Perfectly Ripened Regional and French Cheeses

 

Caramel and Almond
Imagine a succulent tartlet full of flavours...

€ 122

Menu served in half portions for children € 61

 

 

 

book gifts pdf

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

 

Shellfish with Dill

Glazed Baby Leeks and Borage

 

Black "Melanosporum" Truffles and Straw Wine

 Turnips and Ribwort Plantain Brioche

 

John Dory and Cress

Stuffed Kohlrabi and Crunchy Potatoes

 

Veal Breast and Sweetbreads with Sage

Beetroot and Red Onion

 

Emulsion of Cancoillotte and Vin Jaune

 

Pineapple and Aniseed

A Play on Textures

 

Manjari Chocolate, Orange and Sichuan Pepper

In Layers and as Crisp Leaves

 

€ 152

Menu served in half-portions for children € 76

 

book gifts  

 

 

 

 

book pdf

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 Articokes 
Poached in a Barigoule Jus with Oregano
Grilles Oyster Mushrooms, and Crispy Artichokes   - 45,00€

Green Asperagus, Baby Shallots and Wild Garlic
Seared, cannelloni of Celeriac and Baby Shallots 
And a Crust of garlic Bread  - 45,00€

Hot Starters

Black "Melanosporum" truffles ans Straw Wine
On a Turnip Pulp, Rocket Shoots
And Slices of Grilled Ribwort Plantain Brioche - 49,00€

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

Shellfish, baby leeks and dill
Soft Fennel Biscuit with Borage 
Savagnin Emulsion - 44,00€

 

Fish and Shellfish

Crayfish, Swiss card and Liquorice
White Beetroot Purée with Mustard leaves
Aromatic Oil with a Shelfish Bisque - 51,00€

Seabream, Sorrel and Vin Jaune
Gnocchis à la Parisienne with Cauliflower and Sorrel
Emulsion of Vin Jaune and Turmeric - 48,00€

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

 

Meat and Poultry

Bresse Chicken, Morels 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€

Veal Sweetbreads, red onion and sage
on a Bed of confit Veal Breast in Rapeseed Oil
Beetroot 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

Caramel and Almond
Imagine a succulent tartlet full of flavours... - 21,00€

Pineapple and Aniseed
A Play on Textures - 21,00€

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

book gifts pdf