Menu
| STARTERS | |
Bufala mozzarella, cherry tomato emulsion with olive oil and tapenade |
14.50 |
|
Duck terrine with pineau rouge and Roscoff onion jam |
14.00 |
|
Séte style tiger shrimps served warm, hummus and aioli |
15.00 |
|
Scottish salmon "Label Rouge" in gravlax, tzatziki and cognac pickles |
17.00 |
| MAIN COURSE | |
|
Supreme of yellow chicken poached in jus, pineau cream sauce |
24.50 |
|
Catch of the day seared on skin, virgin soy-olive oil sauce and fresh herbs |
27.50 |
|
Pork belly cooked for 12 hours in its crushed smoked tomatoes |
24.50 |
|
Veal kidneys and their Muscat sauce |
24.50 |
| DESSERTS | |
| Dessert among the choices of the moment |
9.50 |
| Assortment of five cheeses |
12.00 |
Menu updated on 15/06/2026
Price including tax in euros
Price including tax in euros