La Carte

The Starters

  • White seasonal asparagus, fresh orange and honey vinaigrette 22
  • Roasted octopus with Espelette pepper, potatoes and caper berries, piquillo pepper coulis 17
  • Organic deviled eggs 14
  • Marinated meagre with fennel and lime, basil oil 19
  • Avocado cocktail with shrimp and grapefruit 16

The main courses

  • Organic spelt risotto from Haute-Provence with green asparagus, flavored with wild garlic 26
  • Cod fillet "à la grenobloise", Parisian-style green peas 33
  • Gâtinais roasted free-range chicken, Pont-Neuf potatoes 30
  • Aberdeen beef hanger steak with Sarawak black pepper, macaroni gratin with aged parmesan 37
  • Spring vegetables, mashed green peas, lemon and thyme gremolata 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
  • Rhubarb and red berry pavlova 14
  • Vanilla "Millefeuille" 12
  • Guanaja chocolate mousse with a madeleine 12
  • Shortcrust tart with Gariguette strawberries, strawberry sorbet 14
  • Seasonal red berries with mint and lime condiment 18

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