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 €

 

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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

 

 

 

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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€

 

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"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€

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