Duo of asparagus, creamy egg volk and trout
19 €
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
Beetroot salad, burratina and citrus fruit
18 €
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 with red wine, smoked eel and pear (France)
28 €
Les plats
Dish of the day (only for lunch, not including week-end)
22 €
Veal Liver, Xérès Vinegar, garlic and parsley (France)
26 €
Beef fillet tartare cut with a knife
27 €
Fish from the criee
30 €
Beef tournedos, white asparagus and potato spoom (Allemagne)
34 €
Slow cooked Lamb shoulder for two persons (Espagne)
60 €
Rib of beef for two persons (Allemagne)
90 €
Desserts
Apple confit, caramel and baked apple sorbet
11 €
Crêpe Suzette, chantilly cream
11 €
Profiterole XXL, chocolate and gianduja 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.