| This menu will be offered to you by our butler at your request |
| Lunchtime only In 4 courses (Amuse-bouche, starter, main course and dessert). |
| * Cheese to replace dessert to be specified when ordering : +/- 10€ supplement depending on your cheese choice |
| Any change in our menu will be charged |
| Carpaccio and tartare of Normandy scallops paired whit celery and melanospurum truffe, shallots slow-cooked for several hours OR Danish langoustines in maki, romanesco, soya almond mayonnaise, langoustine infusion OR Crumbled crab, butternut, shellfish, coconut lemongrass, roasted pumpkin seed oil OR Filet mignon of white veal in remoulade, sylver pearls oysters sorbet in golden jelly, organic leek ----------------------- |
| Gravelax of artic char from Isère, organic lemon paste, kohlrabi, aged parmesan and Melanospurum truffes OR Catch of the day at low temperature, tortellinis with oignon and spinach, mushrooms, yellow wine cream OR Braised beef cheek, truffle, salsify breaded with pretzels, parsley OR Chaland duck prepared two ways, foie gras, crousti polenta, pack choy, horseradish tofu ---------------------- |
| Organic lemon in various textures, yuzu meringue, gin and celery OR Chocolate flan tart, pear with sage and jelly it’s gel, mulled wine sorbet OR Traditional hot Grand Marnier soufflé, orange madeleines ---------------------- |
| * Cheese to replace dessert to be specified when ordering : +/- 10€ supplement depending on your cheese choice |