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 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.

  • Asparagus Panna Cotta and Shredded Crab
    Morels′ Jelly, Asparagus Tips with Ravigotes Sauce
  • Pike Quenelle
    Nantua Sauce with Crayfish
    Pan-fried Tetragon
  • Semi-salted and Poached Wild Cod Fish
    Wok of Vegetables, Sweet Ginger
    Vierge Sauce with Sesame Oil
  • Granite Transparence
  • Salers Beef Filet with Summer Truffle
    "Selected by Trolliet House"
    M.O.F Butcher, Halles Paul Bocuse
  • 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 Wild Cod Fish
    Wok of Vegetables, Sweet Ginger
    Vierge Sauce with Sesame Oil
    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: North Atlantic
Weight: 0.600 Kg

  • The First Claw
    As a Tartare with Multicolored Tomatoes
  • The Elbow
    Brioche Bread
    Lobster Stock with Liquorice
  • The Other Claw
    Zucchini Flowers
    Coconut Milk and Lemongrass Espuma
  • Lobster Ice Cream with Fennel and Star Anise Seeds
  • The Body as a Seasonal Gratin
    Green Pea Mousseline and Pepper Mint Lobster Stock
  • Iced Strawberry Structure
    Scales of Crunchy Meringue with Timut Berries
    Tartare of Gariguettes and Raspberry Vinegar

  • 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
  • Asparagus Panna Cotta and Shredded Crab
    Christian Lherm style
    Morels′ Jelly, Asparagus Tips with Ravigotes Sauce
    48
  • Lobster Salad and Multicolour of Tomatoes
    As a Tartare and a Jelly of Gazpacho
    Pesto and Basil
    55

  • Canadian Lobster
    The Elbows as a Seasonal Gratin
    The Claw with Zucchini Flower, The Candied Body
    Green Peas Mousseline, Pepper Mint Lobster Stock
    58
  • Wild Crayfish, Salted Butter Sauce
    Creamy Sarda Fregola, Green Asparagus
    61
  • Semi-salted and Poached Wild Cod Fish
    Wok of Vegetables, Sweet Ginger
    Vierge Sauce with Sesame Oil
    46
  • Turbot Filet, Seaweed Butter from Bordier
    Fingerling Potatoes, Spring Onions, Fresh Sea Asparagus
    72

  • Salers Beef Filet and Summer Truffle
    "Selected by Trolliet House"
    M.O.F Butcher, Halles Paul Bocuse
    87
  • Poultry from Bresse
    Braised Legs and Zucchini Flower
    The Supreme Stuffed with Basil Leaves
    Chicken Stock with Luciano Martone Olive Oil
    Shards of Taggiasche Olives
    68
  • Half Pigeon from Burgundy
    The Supreme Roasted
    The Leg as a Potato Gnocchi
    Swiss Chard Leaves as a Pesto
    Pigeon Stock
    58
  • Braised Lamb Sweetbread with Foie Gras and Morels
    Christian Lherm Signature
    Stew of Green Seasonal Vegetables Vitelotte Potato Purée
    58

  • The Seasonal Tomato
    All about Colors and Textures
    29
  • Creamy Sarda Fregola
    And Early Green Vegetables
    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
  • Iced Strawberry Structure
    Scales of Crunchy Meringue with Timut Berries
    Tartare of Gariguettes and Raspberry Vinegar
    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 Orange Tart
    Andoa Chocolate Mousse, Peanut Biscuit
    Refreshed Citrus
    19
  • Organic Chocolate Soufflé
    Raspberry Tartelette and Sorbet
    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.