Marinated Sea Bram, pomenagrate vinegar and marigold oil
23 €
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
Tomatoes from Luc Alberti, burrata, peach and elderberry vinegar
23 €
Crunchy crab, mussels and avocado
24 €
Oysters from Bréhat Island n°2 from Bretagne
6 : 20 € 9 : 29 € 12 : 38 €
Soup of the moment
13.50 €
Selection of charcuteries
23 €
Duck foie-gras, poached pear and walnuts (France)
28 €
Les plats
Poultry supreme, basquaise and Espelette pepper crumble (France)
26 €
Veal Liver, Xérès Vinegar, garlic and parsley (France)
26 €
Beef fillet tartare cut with a knife (France)
27 €
Fish from the criee
30 €
Beef tournedos, zucchini and caponata (Allemagne)
34 €
Slow cooked Lamb shoulder for two persons (U.E.)
63 €
Rib of beef for two persons (Allemagne)
90 €
Desserts
Black fruits Fontainebleau and dragées crumble
11 €
Raspberries pavlova and vanilla cream
11 €
Verbena Vacherin, fresh herbs salad
11 €
Chocolate mousse, brownie and vanilla ice-cream
11 €
Fresh strawberry with cream and Basil sauce
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.