| Bean salad, pistachio and plum with acidulous vinaigrette | 15 € | King prawn with peanuts, butternut, lemon | 15 € |
| Ceviche of sea fish, citrus fruits, crusty fennel | 14 € | Pulled lamb, variation of chickpeas with cumin, fromage blanc and mint sorbet | 16 € |
| Smoked duck breast carpaccio from South-West of France with wild thyme, on a toast of rye bread, pine seed pesto and wild garlic, a honey drop with wild thyme | 18 € |
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| Piece of Montébliard beef, shallot, Asian style spinach, gravy | 30 € | Trout, trio of cauliflower, pistachios, beurre blanc with wasabi | 26 € |
| Sea bass fillet, broccoli mousseline, zucchini balls, crunchy mangetout | 26 € | Spelt like a risotto, Swiss chard gratin, artichoke juice | 22 € |
| Veal rib cooked at low temperature, potatoes mousseline, caramelized onions, sage gravy | 30 € |
Our meats are originate from French
| Cheeses from La Crèmerie des Marchés - Marc Dubouloz | 13 € | Poached pear with vanilla, tonka ganache and pure butter crumble | 12€ |
| Mango-passion mousse, mango and mint compote, soft coconut biscuit, yuzy and kalamansi sobert | 13 € | Thin chocolat Guanaja 70%® tart, salted butter caramel, whipped ganache and peppered chocolat ice cream | 14 € |
| Cappuccino, Jivara 40%® milk chocolate iced parfait, coffee ganache, milk foam, Vietnamese coffee ice cream | 13 € | Macaroon, Ivory 35%® Earl Gray ganache, fresh figs | 13 € |
Our desserts are made with the famous Valrhona® chocolate.
We have at your disposal the list of the allergens
Starters
Bean salad, ppistachio and plum with acidulous vinaigrette
Or
Ceviche of sea fish, citrus fruits, crusty fennel
Mains
Sea bass fillet, broccoli mousseline, zucchini balls, crunchy mangetout
Or
Spelt like a risotto, Swiss chard gratin, artichoke juice
Or
Piece of Montbéliard beaf, shallot, Asian style spinach, gravy
Desserts
Poached pear with vanilla, tonka ganache, pure butter crumble
Or
Cappuccino, Jivara 40%® milk chocolate iced parfait, coffee ganache, milk foam, Vietnamese coffee ice cream
"Menu Bistronimique" served to all the guests
Starters
King prawn with peanuts, butternut, lemon
Fish
Trout, trio of cauliflower, pistachios, beurre blanc with wasabi
Meat
Veal rib cooked at low temperature, potatoes mousseline, caramelized onions, sage gravy
Dessert
Thin chocolat Guanaja 70%® tart, salted butter caramel, whipped ganache and peppered chocolat ice cream
