Restaurant Menu

June 24th, 2014

separation

To begin

 Duck foie gras préssé, rhubarb chutney, summer purslane (+16 €)

Domaine des Pothiers, Côtes Roannaise “Bulles” (+8 €)

separation

Appetizers

Sweetbread, lobster bisque, chanterelle, leek

or

Banka trout, white asparagus, elderflower

separation

Main Courses

Line-caught pollock, beans, brocoli, sobrasada

or

 Roasted chicken from la Cour d’Armoise,

zucchini, cherry from Montmorency, feta

separation

Cheese or Desserts

Selection of British Isle cheeses aged at Neal’s Yard Dairy

Wine Pairing: 6cl/cheese (+16 €)

or

Strawberry, black sesame, Brillat Savarin cheese

         Didier Grappe, Côtes du Jura, Vin de Paille, Jura 2009 (+16 €)

 or

Apricot, pistachio financier, herbs sherbet 

Domaine Leccia, Muscat Du Cap Corse, Corse 2008 (+13 €)

separation

Appetizer + Main + Cheese or Dessert: 48 €