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

  • Sea Bass and Carabineros King Prawn Tartare
    As a Lemon Trompe l′Oeil, Spiced with Finger Lime
  • Wild Crayfish, Salted Butter Sauce
    Creamy Sarda Fregola, Green Asparagus
  • Half Pigeon from Burgundy
    The Supreme Roasted, The Legg as a Potato Gnocchi
    Swiss Chard Leaves as a Pesto, Pigeon Stock
  • A Selection of Refined Cheeses " Renée Richard "
    Jams and Homemade Breads
  • Exquisite Douceurs
  • "The Apple"
    Granny Smith Apple Mousseline
    Crunchy of Hazelnuts, Lemon Balm Sorbet
    OR
  • "Choco" and Candied Blood Orange Tart
    Organic Andoa Chocolate Mousse, Peanut Biscuit
    Refreshed Citrus
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 48€

From Tuesday to Friday
Starter and Main course 39€; Main Course and Dessert 37€;

  • Label Rouge Salmon from Scotland
    Marinated with Raw and Cooked Beetroot
    Spiced with Raspberry Vinaigrette
    OR
  • Suckling Veal Cheek Pebble
    Confit and Shredded with Foie Gras
    Kale and Crunchy Vegetables
  • Semi-Salted and Poached Skrei Fish
    Wok of Vegetables, Sweet Ginger Dressing
    OR
  • Organic Rack of Lamb from Ireland
    Fries of Chickpeas, Taggiasche Olive and Caraway Seeds
    Mousseline of Roasted Celeriac and Reduced Stock
  • Pineapple, Exotic and Passion Fruit Sphere
    Coconut and Passion Fruit Sorbet
    OR
  • Like an Acacia′s Honey Beehive
    Sheep Milk Ice Cream and Parfait with Clementine
115€

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
  • Sea Bass and Carabineros King Prawn
    As a Lemon Trompe l′Oeil, Spiced with Finger Lime
    44
  • 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
  • Wild Crayfish, Salted Butter Sauce
    Creamy Sarda Fregola, Green Asparagus
    61
  • Semi-Salted and Poached Skrei Fish
    Wok of Vegetables, Sweet Ginger Dressing
    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
  • Half Pigeon from Burgundy
    The Supreme Roasted
    The Legg as a Potato Gnocchi
    Swiss Chard Leaves as a Pesto
    Pigeon Stock
    58
  • Roseval Potato Tourte
    Christian Lherm Style
    With Braised Sweetbread
    58

  • 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.

  • Pineapple, Exotic and Passion Fruit Sphere
    Coconut and Passion Fruit Sorbet
    20
  • The Undergrowth
    Namelaka Jivara Chocolate
    Poached Quince with Ginger
    Penny Bun Ice cream
    20
  • Like an Acacia′s Honey Beehive
    Sheep Milk Ice Cream and Parfait with Clementine
    19
  • "The Apple"
    Granny Smith Apple Mousseline
    Crunchy of Hazelnuts, Lemon Balm Sorbet
    20
  • Chocolate Cigare
    Baileys cream and Saffron ice cream
    21
  • "Choco" and Candied Blood Orange Tart
    Organic Andoa Chocolate Mousse, Peanut Biscuit
    Refreshed Citrus
    19
  • Pine Tree Bud Liquor Soufflé
    Heart of Walnut and Ice Cream
    21
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.