Fish carpaccio, red sweet pepper and raspberries
18.50 €
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
Tomato tart and basil sorbet
18 €
Duck foie-gras with figs and aromatic wine
28 €
Tomatoes from Luc Alberti, burrata, nectarine and cardamom
23 €
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
Beef Tartare, french fries and salad
28 €
Poultry suprême, polenta and sweet pepper
26.50 €
Beef tenderloin, pissaladiere and gratinated zucchini
33 €
Veal Liver with raspberry Sauce
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
Roasted peach, sorbet and dragées crumble
11 €
Tiramisu cream puff
11 €
Red fruits Pavlova
11 €
Vanilla crème brulée
9 €
Grand Marnier Soufflé
11 €
Selection of farmhouse cheeses
12 €
Wines
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.