1 starter – 1 main course – 1 dessert: €46
1 starter – 1 main course: €34 1 main course – 1 dessert: €31
Starter of the day €16 – Dish of the day €24 – Dessert of the day €12
Starters
. The zucchini flowers puffed with basil, the piqué of roast prawn tail, virgin with flavors of the south.
. On a remoulade-style celery salad, veal head terrine with crispy pistachios served warm, Granny Smith apple with passion seed, parsley gel.
. Fillet of red mullet in a bread crust, coconut beans, condiments and chorizo, fig vinaigrette.
Dishes
. Fillet of Mediterranean lean, Swiss chard cannelloni with shellfish, candied fennel in citrus oil, Sète rissole, juice like a fish soup and hazelnut butter emulsion.
. The composition around free-range chicken (origin France): ballottine with porcini mushrooms, leg cooked for a long time and crispy, old-fashioned cromesquis, porcini royal, pumpkin cream, porcini stock.
. Piece of beef (EU origin) roasted in rump steak, beef confit parmentier with dried fruits and spinach, roasted young carrot, red wine jus.
Desserts
. Unstructured and glazed pavlova with exotic fruits, mango / passion fruit sorbet.
. Caramel and raspberry cracker choux, basil sorbet.
. The revisited tatin of candied apples with tonka bean, tuile with cocoa nibs, apple sorbet.
59 € excluding drinks
Amuse-bouche
****
On a soft mushroom cake, roasted scallops with squash condiment, small parmesan gnocchi, reduced shellfish juice and sweet pumpkin.
Baked sea bass cube, open octopus gardiane ravioli, smoked aubergine confit, lettuce emulsion.
The duck fillet (origin France) roasted with dragees, its crispy leg rolled with spinach, fine candied sweet potato, juice with fig wine.
****
Pear finger on a caramel chiboust cream and a flourless biscuit, pear compote, chocolate sauce, pear sorbet.
€20 excluding drinks
Starter, main course, dessert to choose from the butler’s suggestions according to the market of the day.
The composition around the Mediterranean bluefin tuna: in tataki, in citrus gravlax, in minute marinated chiffonade on a crisp broccoli salad and in 1000 leaves with tomato, lemon condiment.
Crab cocktail, avocado and tomato sorbet, parmesan foam.
Yellowfin tuna tartare our way, avocado guacamole and bread chips.
Duck foie gras terrine, passion fruit coulis, mesclun salad.
Sea bream ceviche and cooled prawns, avocado guacamole and vegetable pickles, coconut milk vinaigrette.
Crispy prawns, soba and udon pasta salad back from Asia, sweet and sour condiment sauce.
Boletus ravioli, parmesan shavings, poultry jus with mushrooms, potato chips.
Zucchini flowers, shellfish soufflé, morel velvet, lemon foam, parmesan crisps.
Fricassee of homemade gnocchi with porcini mushrooms, candied pumpkin, vegetable crisps.
Red mullet in a bread crust and candied fennel with citrus fruits, “black tiger” prawns and flame-burnt leek, carcass juice in vinaigrette, celery juice.
27
19
24
26
21
24
24
24
26
32
Roasted turbot fillet, small squid stuffed with southern flavors and roasted, eggplant caviar, roast jus in walnut oil and tomato vinaigrette.
Oven-baked sea bass fillet, variation around the zucchini in caviar and tempura, soufflé flower with basil, fresh almonds, grilled clams and emulsion of their juice.
Minute-roasted scallops, fine mashed peas, zucchini and chorizo crisps, bisque with Asian flavors.
Mediterranean squid stuffed with prawn caponata, zucchini spaghetti seasoned with basil, roasted prawn tails with orange, fresh tomatoes and shellfish.
Monkfish from our coasts roasted on the bone with garlic, artichokes stuffed with shellfish and finely mashed, spinach barbajuan, sweet garlic jus.
36
39
34
36
38
Duck breast (origin France) caramelized with spiced honey, duck juice seasoned with orange.
Roasted veal chop (origin France) covered with porcini mushrooms with cream, tangy veal jus. 400g
The composition around free-range chicken (origin France): ballottine with porcini mushrooms, leg cooked for a long time and crispy, old-fashioned cromesquis, porcini royal, pumpkin cream, porcini stock.
The whole pigeon in a hay casserole, long-cooked and crispy thighs, fine mashed pumpkin, tender new potatoes, wilted spinach, croutons with foie gras, woodcock jus.
36
49
34
42
The rib steak (Limousine breed, origin France) – 380 gr.
Sauce of your choice.
The piece of beef for 2 on board – 900 gr. (Blonde d’Aquitaine breed, French origin), mashed potatoes with summer truffles, straw potatoes and seasonal mushrooms, Béarnaise sauces / confit of shallots / fumet of porcini mushrooms.
Beef tenderloin (origin France) – 250 gr.
Sauce of your choice.
Flank steak grilled on the barbecue (Angus breed, origin Ireland) – 250 gr.
Sauce of your choice.
The beef skewer in the striploin (origin France) grilled on the barbecue, straw potatoes, mashed potatoes, tiger sauce.
Meat is accompanied by shredded potatoes
with Comté cheese and creamy celery.
Sauces:
· Bearnaise in our own way
· Confit of wine grower shallots
· Juice with dried ceps stock
Additional fittings to choose from :
Potatoes puree
Spring vegetables fricassée,
Roasted potatoes
37
110
42
36
36
6
14€ au choix
Traditional chocolate biscuit by J&L Pourcel
The variation of destructured lemon, lemon / lemongrass sorbet.
The 1000 leaves with vanilla, fresh raspberries, mint ice cream.
The composition of five homemade sorbets, almond tuile.
The composition around the fig:
roasted with honey, in fine tartlets, in freshness and in sorbet.
Gourmet coffee or tea
Cheese plate
COLD TAPAS :
Simply smoked salmon platter
Tuna Anchoïade, fresh vegetables
Soba and udon pasta salad with Asian flavors,
peanuts and beef tataki.
Albacore tuna Tataki, hummus, dried fruit caramel
Sea bass Céviché with avocado
Bread with tomato, Serrano ham
Vegetables crab rolls, sweet and sour vinegar
Caviar (50 gr), blinis and light cream
The Terminal platter (assortments)
Sliced homemade foie gras terrine
Two Tarbouriech N°2 oysters with toast and vinegar
Three sea urchin bites au natural (of Galician origin, depending on the catch of the day)
HOT TAPAS :
Artisanal Tielle sétoise (almost for 2)
King prawns crisp and rougail (3 pieces)
Rounds of breaded calamari
Accras of spicy crabs, white cheese condiments
Grilled caramelized octopus, orange ketchup
Veal mini-burgers with Comté cheese (3 pieces), origin France
3 crispy chicken curry rolls, soya caramel.
Lamb samosa, curry sauce.
Croque-monsieur with foie gras and poultry liver.
Aspargus and avocado tempura, citrus syrup.
Barbecued beef skewer, béarnaise.
8 razor clams browned with parsley and garlic.
Roasted potatos, bravas sauce.
Pan-Fried foie gras cutlet, roasted mango, spiced wine syrup.
CHARCUTERIE BOARDS AND HAMS SELECTION :
Hams (100g) :
Bellota ham (Spain)
Black ham from Bigorre (AOC)
Charcuterie planks (for 2) :
Iberian plank (for 2) :
Cecina, Chorizo, Serrano, Saucisson
Charcuterie from France, plank for 2 :
(Dry sausage, ashed saucisson, French chorizo, black ham from Bigorre)
CHEESE PLATES
A selection from Jérémy Bouby
For 1: 5 pieces of cheese *
Comté bio, Brie de Meaux, Tomme de brebis Aveyron.
For 2: 6 pieces of cheese *
Tomme de brebis, Roquefort, chèvre fermier, Comté bio.
Degustation (enough for 3) : 8 pieces of cheese *
Vieux Laguiole, Roquefort, Pélardon, Comté bio, Mimolette extra vieille.
* Please bear in mind that this selection is given as an example, following arrival.
DESSERT TAPAS
Medley of lemon flavours
Fresh fruit salad
Classic French rum baba and passion cream
Hot chocolate biscuit.
Three homemade sorbets, inspiration of the moment.
Gourmet coffee and tea.
7
6
6
9
9
14
10
90
18
12
8
12
12
10
12
15
12
9
8
9
10
10
15
11
6
12
26
16
26
25
9
18
27
6
6
6
8
6
12
53
Blancs Région
Domaine Peyra “Cent pour cent Chardonnay” 2016
Mas des Armes “Les Heures Blanches” 2016
Domaine des Conquêtes “Initial” 2015
Vins de Pays – IGP
Domaine de l’Arjolle “Equilibre” 2017
Alain Chabanon “Trélans” 2013
Domaine de Gourjo “Viognier” 2015
Domaine Hermitage Royal 2014
MAS JULLIEN 2015
MAS DE DAUMAS GASSAC 2016
Domaine Olivier Pithon “Cuvée Laïs” 2015
Les AOP Languedoc
Domaine de Mortiès 2015
Mas des Dames “Le Blanc” 2016
PUECH HAUT Prestige 2016
Chateau de la Négly “La Falaise” 2015
Domaine Croix Saint Privat “Cuvée Bastien” Viognier 2016
Blancs Hors Région
Vallée du Rhône (AOP)
Famille Perrin “Coudoulet de Beaucastel” 2015
Château Rayas 2007
M.Chapoutier “Petite Ruche” 2016
Y.Cuilleron Condrieu “La Petite Côte” 2014
Sud Ouest (AOP)
Domaine Uby “Gros et Petit Manseng” 2016
Domaine llarria “Irouléguy” 2014
Provence (AOP)
Château Sainte Marguerite “Cuvée Symphonie” 2016
Vallée De la Loire (AOP)
Domaine des Roches Neuves “L’insolite” 2015
Domaine Vacheron “Les Romains” 2015
L’Alsace
Maison Trimbach Riesling “Réserve” 2013
Maison Trimbach “Gewurztraminer” 2014
La Bourgogne (AOP)
Domaine Matrot Bourgogne 2015
Domaine Besson Pouilly-Fuisse 2015
Domaine FRANCOIS MIKULSKI 2015 Meursault
Domaine Vauroux Chablis 2015
Bordeaux (AOP)
Sauternes “Château d’Yquem” 1er Cru supérieur 2011
Rosé Région
Domaine de la grande Sieste “Rosé de Rêve” 2016
Puech Haut “Prestige” 2016
Rosé Hors Région
CHÂTEAU ST MARGUERITE 2016 Côtes de Provence
Rouge Région
Vins de Pays – IGP
Alain Chabanon “Petit Merle” 2016
Château Haut-Gléon “Le petit Gléon” 2015
Clos de l’Amandaie “Chat pitre” 2016
Domaine Aupilhac “Le Carignan” 2015
Domaine de Peyra “Cent pour Cent Grenache” 2017
Domaine de la Grange des pères 2014
La Jasse Castel “Pimpanela” 2016
Les Terrasse d’Élise “Le Pradel” 2015
Mas Laval “Les Pampres” 2016
Mas de Daumas Gassac 2015
Vin de table
Yohann Moreno “Les Ribos” 2015
AOP du Languedoc Roussillon
Château de la Negly “La porte du Ciel” 2014
Château de la Négly “Le clos des Truffiers” 2014
Alain Chabanon “Esprit de Font Caude” 2012
Alain Chabanon “Campredon” 2015
Clos Centeilles “Carignanissime” 2014
Chateau de Cazeuneuve “Le Roc des Mates” 2013
Domaine de Montcalmès “Terrasse du Larzac” 2014
Domaine Saint-Sylvestre 2013
Domaine Peyre Rose “Syrah Léone” 2007
Château La Voulte Gasparets “Cuvée Romain Pauc” 2015
Ermitage du Pic Saint Loup “Tour de Pierre” 2016
Domaine Saint-Antonin “Le Cazalet”
Mas Jullien 2014
Mas Cairel “Les Volutes” 2016
Mas de Jon 2016
Mas de l’écriture “L’émotion 2015
Puech-Haut “Prestige” 2015
Rouges Hors région
Vallée du Rhône (AOP)
Château de Beaucastel Chateauneuf du pape 1995
Château de Beaucastel Chateauneuf-du-pape 2007
Domaine de Giraud Côtes-du-Rhone 2016
Chateau de Beaucastel “Chateauneuf-du-pape” 2014
Domaine des Amadieu Côtes du Rhone 2016
Famille Perrin “Gigondas La Gille” 2015
Domaine P.Gaillard Saint Joseph “Clos du Cuminaille” 2016
Domaine du Tunnel “Cornas” 2016
Domaine Yves Cuilleron “Côte Rotie Madinière” 2014
Beaujolais (AOP)
Domaine Pivot “Chiroubles” 2014
Le Sud Ouest (AOP)
Domaine llarria “irouléguy” 2014
Vallée De la Loire (AOP)
F.Mabileau “Les Rouillères” 2015
Domaine des Roches Neuves “Les Terres Chaudes” 2014
La Bourgogne (AOP)
Domaine Faiveley Nuit saint George “Les Lavieres” 2012
Domaine Meix Foulot “Mercurey” 2015
J.M Boillot Bourgogne 2015
Les Bordeaux (AOP)
Haut-Medoc Heritage de chasse Spleen 2014
Les Fiefs DE Lagrange 2013 Saint-Julien
CHÂTEAU LARRIVET HAUT BRION 2014 Pessac-Léognan
Les Magnums (AOP)
Puech-haut “Prestige” 2016 ROSE
Domaine Saint-Sylvestre 2013 ROUGE
Domaine Peyre Rose “Clos des Cistes” 1998 ROUGE
Mas Laval “Les Pampres” 2014
Les Vins Prestiges (au verre)
Verre
5,5
6,5
7,5
5,5
9,5*
8,5
Verre
11,5
12
6,5
8,5
Verre
5,5
6,5
Verre
8,5
5,5
4,5
5,5
6,5
29*
12*
7,5
Verre
6,5
15
Verre
Btl
24
31
34
Btl
22
84
27
48
104
75
54
Btl
39
35
43
59
44
Btl
Btl
65
430
52
111
Btl
27
64
Btl
51
Btl
76
112
Btl
65
63
Btl
42
48
210
71
Btl
Btl
29
33
Btl
35
Btl
Btl
45
21
19
62
220
230
37
66
35
76
Btl
30
Btl
254
264
84
44
36
59
118
66
165
67
34
33
98
23
24
45
43
Btl
Btl
285
290
41
189
32
54
75
100
129
Btl
34
Btl
53
Btl
49
67
Btl
167
65
58
Btl
66
83
124
Btl
80
130
556
75
Btl
Our beef and veal are from France.
Except bavette steak, origin Scotland
In case of allergy, thank you to inform our servers.
A list of allergens present in the dishes is available upon request.
Net prices in € including service.
All prices and examples of dishes are published for information only and are likely to change in function of daily market offers.
10% VAT on food
10% VAT on non-alcoholic and hot drinks
20% VAT on alcohol and wine
Alcohol abuse is dangerous for health.
To consume with moderation.
Rates subject to change (millesime)
