Choose from two or Three courses according to your taste
2 Courses, Cheese and Dessert 83€
3 Courses, cheese and Dessert 98€

  • Autumn square of foie gras
    Quince jelly and pickles
  • Caramelized norman scallops
    Roseval potatoes risotto
    With an undergrowth perfume, bard juice
  • OR / AND
  • Veal Filet Mignon
    "Selected by Trolliet House"
    M.O.F Butcher, Halles Paul Bocuse
    Braised salsifies with juice
  • The Cheeses
    Selection of "Renée Richard" matured cheeses from our region
    OR
    Local cottage cheese with herbs
    OR
    Ladle moulded Faisselle cheese and Brresse cream
  • Desserts
    Apple
    Caramelised granny Smith twist,
    Grilled buckwheat ice cream parfait
    OR
    Chocolate
    Cocoa meringue and blackerry cream,
    Araguani ganache and Oabika sorbet
    OR
    Citrus and spices
    Lemon panna cotta, roasted citrus,
    Spice biscuit and mandarin sorbet
By Christian Lherm
Menu Served to All the Guests 125€

  • Oyster and scallop tartare
    Lemoned butter and caviar
  • Half acadien lobster
    Sweet potato palet and melting ganache, Coco and tarragon American sauce
  • Zander and carp from the Dombes terrine
    Crayfish and steamed tetragon
  • Salers beef filet and foie gras
    Seasonned beef cheek charlotte, Côtes-du-Rhône wine sauce
  • The Cheeses
    Selection of "Renée Richard" matured cheeses from our region
    OR
    Ladle moulded Faisselle cheese and Bresse cream
    OR
    Local cottage cheese with herbs
  • Desserts
    Apple
    Caramelised granny Smith twist,
    Grilled buckwheat ice cream parfait
    OR
    Chocolate
    Cocoa meringue and blackerry cream,
    Araguani ganache and Oabika sorbet
    OR
    Citrus and spices
    Lemon panna cotta, roasted citrus,
    Spice biscuit and mandarin sorbet

Menu

Starters

  • Oyster and scallop tartare
    Lemoned butter and caviar
    48
  • Seasonal lobster salad
    Onion squash and Chestnut from Ardèche
    Pana cotta, squash oil
    56
  • Autumn square of foie gras
    Quince jelly and pickles
    44
  • Organic celery mousseline Like a candied apple
    Melting heart
    32

Menu

Fish

  • Caramelized norman scallops
    Roseval potatoes risotto
    With an undergrowth perfume, bard juice
    54
  • Label Rouge salmon half smoked and half cooked
    Brocoli mousseline, touch of caviar,
    Sauce viergel
    56
  • Half acadien lobster
    Sweet potato palet and melting ganache
    Coco and tarragon American sauce
    58
  • Zander and carp From the Dombes terrine
    Crayfish and steamed tetragon
    49

Menu

Meats

  • Salers beef filet and foie gras
    Seasonned beef cheek charlotte
    Côtes-du-Rhône wine sauce
    87
  • Half pigeon from Bourgogne The breast " cuit sur le coffre "
    The leg candied in a cromesquis
    Ratafia juice
    68
  • Veal Filet Mignon "Selected by Trolliet House"
    M.O.F Butcher, Halles Paul Bocuse
    Braised salsifies with juice
    56

Menu

Vegetarian

  • Potato and almond milk risotto And roasted almonds 36

Menu

Cheeses

  • Selection of "Renée Richard" matured cheeses
    from our region
    18
  • Local cottage cheese with herbs 18
  • Ladle moulded Faisselle cheese
    and Bresse cream
    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.

Menu

Desserts

  • Apple
    Caramelised granny Smith twist, grilled buckwheat ice cream parfait
    19
  • Chocolate
    Cocoa meringue and blackerry cream, Araguani ganache and Oabika sorbet
    21
  • Citrus and spices
    Lemon panna cotta, roasted citrus,
    Spice biscuit and mandarin sorbet
    20

Menu

Harmony Dish and Wine

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.