Choose from two or Three courses according to your taste
2 Courses, Cheese and Dessert 81€
3 Courses, cheese and Dessert 96€

  • Autumn Square Duck Foie Gras
    Gingerbread, Confit Quince with Grenadine and Pickled Gingner
  • Pan-fried Fresh Scallops
    Barigoule Style Artichokes with Seasonal Vegetables
    Bard Reduction
  • Slow Cooked Pime Rib of French Veal
    Sweet Poato and Wild Mushroom Mille-Feuille
    Savory herb Juice
  • A Selection of Refined Cheeses " Renée Richard "
    Jams and Homemade Breads
  • Exquisite Douceurs
  • "Pear, nothing but Pear"
    Poached, Chocolate Walnut Gianduja Pebble
    OR
  • Bitter Clementine Mousse
    Biscuit and Chestnut Cream
    Refreshed Mandarin
By Christian Lherm
Menu Served to All the Guests 125€
Food and Wine Matching
Suggestion by Frédéric Pralus
5 Glasses of wine 55€
Served until 9:30pm max.

  • Oyster and Scallops Tartare
    Christian Lherm style
    A Pinch of Caviar, Bread and Lemon Butter
  • Pike Quenelle
    Nantua Sauce with Crayfish
    Pan-fried Tetragon
  • Pan-fried Fresh Scallops
    Barigoule Style Artichokes with Seasonal Vegetables
    Bard Reduction
  • Granite Transparence
  • Salers Beef Filet
    "Selected by Trolliet House"
    M.O.F Butcher, Halles Paul Bocuse
    Foie Gras and
  • Selection of Refined Cheeses " Renée Richard "
    Served with Jams and Breads
  • Exquisite Delicacies
  • Chocolate Cigar
    Baileys Cream and Saffron Ice Cream
Luncheon 47€

From Tuesday to Friday
Starter and Main course 38€
Main Course and Dessert 36€

  • Rillettes of Rabbit from Forez with Pancake
    Squash and Roasted Walnuts, Chestnut Cookies
    OR
  • Smoked White Sturgeon Ravioles with Cauliflower
    "À la Grecque" Spiced with Sesame Seeds and Wasabi
  • Snap-grilled Octopus Tentacle
    Slow cooked Beans from Paimpol
    Cream of Seasonal Vegetables
    OR
  • Crusty of Confit Wild Boar Shoulder
    Linked with Foie Gras, Red Wine Sauce
    Red Cabbage Compote with Raspberry Vinegar
  • Pink Pomelo Spiral
    Foanny Fromage Blanc with Zests
    "Petit Beurre" Biscuit
    OR
  • All about Valrhona Chocolate
    Organic Andoa Chocolate, Manjari and Caramelia
    Guanaja Chocolate Ice Cream with Flower of Salt
110€

Menu served to all the guest

Origin: European North Atlantic Blue
Weight: 0.600 Kg

  • The Hammer Claw
    As a Citrus Jelly and Grapefruit
  • The Elbows
    As a Crusty Brioche
    Lobster Foam
  • The Other Claw
    As a Thaï Dim Sum
    Fragrance from Here and Elsewhere
  • The Shell in Ice
  • The Body as a Gourmet Gratin
  • The Undergrowth
    Namelaka Jivara Chocolate
    Poached Quince with Ginger
    Penny Bun Ice cream

  • Pike Quenelle
    Nantua Sauce with Crayfish
    Pan-fried Tetragon
    44
  • Autumn Square Duck Foie Gras
    Gingerbread, Confit Quince with Grenadine
    Pickled Ginger
    43
  • Oyster and Scallops Tartare
    Christian Lherm style
    A Pinch of Caviar, Bread and Lemon Butter
    48
  • Citrus Jelly Lobster Salad
    With Pink Grapefruit
    Organic White and Red Quinoa
    55

  • The Lobster
    The body as a Gratin, The Elbows as a Crusty Brioche
    Confite Claw
    Shell Stock with Génépi and Absinthe
    58
  • Pan-fried Fresh Scallops
    Barigoule Style Artichokes with Seasonal Vegetables
    Bard Reduction
    53
  • Snap-grilled Octopus Tetacle
    Slow Cooked Beans from Paimpol
    Cream of Seasonal Vegetables
    46
  • Meunière style Dover Sole
    Braised Jerusalem artichoke, Truffle sauce
    Reduced Aroma Deglazed with lemon Vinegar
    72

  • Salers Beef Filet
    "Selected by Trolliet House"
    M.O.F Butcher, Halles Paul Bocuse
    Foie Gras and Confit Parsnip Ravioles
    Porto Sauce
    87
  • Poultry from Bresse
    The Supreme Poached
    The Confit Legg
    Seasonal Vegetables, Bone Marrow
    Well-seasoned Truffle Broth
    68
  • Slow Cooked Prime Rib of French Veal
    Sweet Potato and Wild Muschroom Mille-Feuilles
    Savory herb Juice
    58
  • Roseval Potato Tourte
    Christian Lherm Style
    With Braised Sweetbread
    56

  • The Chicory, Row and Cooked
    Yellow and Red
    29
  • Roseval Potato Tourt
    With Vegetables, Game of Texture
    32
  • Saffron Fideua and Macaronis
    Seasonal Vegetables, Soya Sauce Reduction
    29

  • A Selection of Refined Cheeses " Renée Richard "
    Jams and Breads
    18

In France, Bread is a tradition, A way of Life. That is why we have selected François Pozzoli, A Meilleur Ouvrier de France in 2004, to knead, cook and offer breads prepared with care. The bakers are concerned and involved in their time and their environment with words like quality, tradition, taste and transmission of their expertise.

  • Pink Pomelo Spiral
    Foamy Fromage Blanc with Zests
    "Petit Beurre" Biscuit
    18
  • The Undergrowth
    Namelaka Jivara Chocolate
    Poached Quince with Ginger
    Penny Bun Ice cream
    18
  • All about Valrhona Chocolate
    Organic Andoa Chocolate, Manjari and Caramelia
    Guanaja Chocolate Ice Cream with Flower of Salt
    17
  • "Pear, Nothing but Pear"
    Poached, Chocolate Walnut Gianduja Pebble
    Pear Sorbet
    18
  • Chocolate Cigare
    Baileys cream and Saffron ice cream
    19
  • Bitter Clementine Mousse
    Biscuit and Chestnut Cream
    Refreshed Mandarin
    17
  • Pine Tree Bud Liquor Soufflé
    Heart of Walnut and Ice Cream
    19
A wine by the glasses list is suggested in our cellar Book.

We wish, through this selection, to put in honour the vineyards expressing, sensibility and the requirement of craftsmen passion who work daily in a precise purpose to share with you the uintessence of their ground.
We try hard to renew frequently this selection to realize harmonious agreements with your expectation.

Frédéric Pralus and Kevin Parrin are here to fully listen and satisfy your wishes.