Crispy sea Scallops, celery and granny Smith
21 €
Menu
The cuisine is inspired by the region’s distinctive ingredients, each presented in its season.
The chef
His philosophy
Our chef, Bertrand Bordenave, creates a cuisine based on the seasonal market, exclusively using fresh, carefully-selected products and focusing on local producers.
The menu showcases the dishes which have made the restaurant’s reputation, like prime rib, lamb shoulder, and Grand Marnier soufflé. The pastries, like the breads, are made on site.
Menu
Inspiring influence
Our region is renowned for the quality of its ingredients and its traditions, interpreted by the chef to bring out their best. Always respecting the seasons, the menu changes regularly, according to the chef’s inspiration and the market’s bounty.
Starters
Mushroom tart
18 €
Duck foie-gras with Calvados, gingerbread and apple
28 €
Oysters from Bréhat Island n°2 from Bretagne
6 : 20 € 9 : 29 € 12 : 38 €
Soup of the moment
13.50 €
Selection of charcuteries
23 €
Les plats
Andouillette A.A.A.A.A from Hardouin
28 €
Pork rib chop , Borlotto beans
29 €
Beef tenderloin, parsnip and pumpkin seed
33 €
Veal Liver, Xérès vinegar, garlic and parsley
26 €
Fish from the criee
30 €
Slow cooked Lamb shoulder for two persons (U.E.)
65 €
Beef T-Bone for two persons, french origin
105 €
Desserts
Mont Blanc dessert, chesnut cream
11 €
Chocolate cassolette with tahitian vanilla ice cream
11 €
Candied apple, quince glaze and caramelized arlette crisp
11 €
Vanilla crème brulée
9 €
Grand Marnier Soufflé
11 €
Selection of farmhouse cheeses
12 €
Special menu
Beaujolais DINNER
Thursday, November 20th, from 7:00 P.M.
SPECIAL MENU – €53 Starter – Main Course – Cheese – Dessert.
STARTERS (Choice of one) Brioche Sausage, wine and mustard sauce, mushrooms. Or langoustine quenelle.
MAIN COURSES (Choice of one) “Coq au Vin”, dauphiné ravioli gratin. Or monkfish roasted, parsnip wine sauce.
CHEESE Soumaintrain fermier.
DESSERTS (Choice of one) Apple “Pithiviers”, vanilla ice cream. Or “Mont Blanc”, roast chestnut cream.
ContactWines
The head sommelier has selected wines from the most talented producers throughout Bordeaux and the world’s other great vineyard regions. Wine lovers and professionals alike can choose from more than 500 selections, and an assortment of wines by the glass. The wines are stored beneath the restaurant in a 19th-century underground stone quarry.