MENU MARCH 2025
STARTERS
Cream of squash soup, Perche cream, pink button mushrooms and croutons EUR 12.00
Included in the menu
Trout mousse with citrus fruit and crunchy radishes EUR 14.00
Included in the menu
Beef tataki, piquillo sauce, olive condiment, popcorn & coriander EUR 16.00
Large scallops from the Bay of Seine, Perche crème crue, precious citrus fruits, Madagascar vanilla and toasted pistachios EUR 24.00
Mi-cuit of foie gras, peppers and pears EUR 19.00
MAIN COURSES
Polack fish, carrot and ginger mousseline, carrot chips and Thai-style sauce vierge EUR 25.00
Included in the menu
Chicken fillet, roasted shallots, parnsip mousseline with coffee, poultry jus and pine nuts EUR 25.00
Included in the menu
Fish of the day : Line fish, mashed potatoes with citrus fruits, verbena fumet, samphire and smoked cod roe EUR 44.00
Potatoes from Touquet and roasted mushrooms, Perche crème crue, Gochujang, Piedmont hazelnuts and chickadees EUR 35.00
Fillet of Beef, vanilla celery mousseline, pepper sauce, parsnips glazed with meat juice EUR 52.00
Deserts
Brioche cream tart with verjuice gel and turmeric opaline EUR 15.00
Vacherin with citrus fruit, rosemary-infused whipped cream and citrus confit EUR 16.00
Trust : proposal from the head pastry chef EUR 18.00
Crème Brulée with citrus fruits EUR 12.00
Included in the menu
Saint-Marcelin with raw milk from Rochas farm EUR 12.00
Vanilla-Pecan Entremet EUR 12.00
Inluded in the menu