Mushroom

In tartlet, onion compote, parsley ice cream, black garlic juice

*

Watermelon and Melons

Carpaccio, hibiscus gel, leche de tigre

*

Vegetables garden from Mr Roy

Carnaroli risotto with sage butter, salty granola

*

"Sir" Celeriac

Wild spinach leaves, remoulade with spring onion from the garden, crunchy celery

*

Valentine Rhubarb

Spindles with verbena, cooking water sorbet, peppery opaline

*

Blackcurrant, Blackberry and Beetroot

Panna cotta, almond biscuit

The Oyster

"Perle noire" from l'Impératrice, grilled on the barbecue, leek, Perlita caviar

*

Ravioli...

Stuffed with pork and eggplant, carrot and orange blossom pickles

*

Grilled tomatoes

Meli-melo, hibiscus kombucha, dulse seaweed

*

Artic Char Murgat

Low temperature cooked, spelt, curry-coconut foam, lovage

*

French Beef

In Pithiviers, "Eric Roy" vegetables, Xérès-mushroom juice

*

Apricot and Taggiasca Olive

Tapenade Financier, milky mousse, confit fennel brunoise

*

Strawberry - Peas

Veil of pod, green shiso cloud, shortbread base...

Squid

Brunoise cooked, spiced cured pork tenderloin, bearnaise

*

"Papiro" 's frog

"Cromesquis" with wild garlic, "Barigoule" poivrade artichoke

*

Red Tuna

Sliced like a tataki, vinegared rice, apricot pearls, miso broth

*

Skewer... and cucumber

Poultry offal, mint siphon, cucumber-genepi freshness

*

Turbot !!!

"Melba" crust, eggplant-tomato-zucchini, bay leaf cream

*

Duck

"Cheek to cheek" breast-foie gras, big gnocchi walnuts from Grenoble, glazed sherry juice

*

Raspberry and Tarragon

Whipped ganache, creamy herbaceous, delicate gavotte

*

Chocolate

Iced parfait with honey from our hives, meadowsweet, Millot ice cream

Friday the 14th of February 2020

Menu at 140€ for 2 persons without the wine

OR

Menu at 210€ for 2 persons including 3 glasses of wine for each

Lovers cocktail

****

Stuffed razor shells, seashell iodine and confit lemon

****

Confir onions from Cévennes,

with honey, pine tree milk and thyme

****

Seabass with shiitake mushrooms,

smoked Jerusalem artichoke broth and roasted celeriac from Eric Roy

****

Frozen fresh goat cheese from Sir Chabert,

crumble with grass of the maqui

****

Weal tender from Rhône with truffles,

carcasse jus

****

The forbidden fruit, apple and ginger,

cumin mousse, apple / coriander sorbet

Christmas Menu

Served for Dinner on Tuesday the 24th of December and

for Lunch on Wednesday the 25th of December 2019

Menu at 85 € / person

Amusette

warm poched oyster, foie gras and truffled milk

*

Slightly smoked and mi-cuit salmon

Arenga cream

*

Aiguillette of Saint Pierre

rolled in peppery seaweed butter

*

Chalosse farmed chicken

foie gras rissole, salsify and chervil

*

Freshner Christman snowball

*

Christmas Yule log cake

chocolate mousse, caramelised nuts and Yuzu confit

Served for lunch on Sunday 9th and Monday 10th of April

Beverages non-included

Small white pudding of sole

*

White asparagus, wild garlic and "maltaise" syphon

*

Sea bass confit, sweet onions, radish and sea urchin cream

*

Saddle of suckling lamb, beans and smoked aubergine pulp

*

Fennel and almond sorbet

*

Chocolate, honey, meadowsweet, milky Andoa