La Carte

The Starters

  • Field-grown heirloom tomatoes, mozzarella di bufala, olives from Nice 17
  • Organic deviled eggs 14
  • Sea bass marinated with basil, tomato confit, arugula pesto 21
  • Avocado cocktail with shrimp and grapefruit 16
  • Melon and pineapple tomato gazpacho, mint granita 14

The main courses

  • Organic spelt risotto from Haute Provence with artichokes and aged parmesan 26
  • Cod fillet à la grenobloise, wilted spinach with pink garlic 33
  • Gâtinais roasted free-range chicken, Pont-Neuf potatoes 30
  • Aberdeen beef hanger steak with Sarawak black pepper, green beans, traditional home-style potatoes 37
  • Summer vegetable stuffed tomato 25
  • Grilled red seabream, sautéed spinach with pink garlic, béarnaise sauce 32
  • Langoustine ravioli, artichoke puree, shellfish coulis 36

Desserts

  • Selection of regional French cheeses by Marie Quatrehomme 18
  • Rice pudding with Madagascar vanilla, salted butter caramel and grilled almonds 12
  • Raspberry tart, vanilla ice cream 14
  • Yellow peach Melba, raspberry confit 13
  • Seasonal red berries, mint and lime condiment 18
  • Coffee tiramisu 12
  • Melting apricots with lemon thyme, almond ice cream 13

Daily Specials

Lunch or dinner -
Monday to Friday

  • Starter & main dish or main dish & dessert of the day 39
  • Entrée, plat et dessert du jour 45