Seasonal menu

A la carte menus

Main course + dessert: €28
Starter + main course: €30
Starter + main course + dessert: €39.50
Starter + Main course + Cheese + Dessert: €45

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Our starters

The egg

Our friend Sébastien’s organic cocotte egg with melanosporum truffle
Black-bottomed ham with puff pastries

Foie gras

Foie gras from our producer Didier Cotte, half-cooked in a cocoa terrine and smoked in chestnut wood

Monkfish

Our fishmonger’s monkfish fillet, smoked and gravlaxed with beetroot juice. Black radish ravioli with goat’s cheese faisselle

Scallops

Carpaccio of scallops and beetroot with passion vinaigrette and watercress mousse

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Our dishes

Wild boar

Wild boar à la royale (pan-fried foie gras) like a hare. Juice reduced with juniper berries

Veal chuck

Veal chuck, cooked at low temperature for 10 hours with citrus peel

Rump steak

The heart of Limousin beef rump steak, just grilled on a pan of artichokes and oyster mushrooms. Meat jus

The fish

Market fish from “Ribet Beyrand” in Limoges

The chef’s idea
(only à la carte or sup menu 6€)

Pan-fried scallops fished in the Scottish Sea under a thin slice of “cul noir” ham

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Our desserts

The clementine

The clementine in trompe l’oeil. Light vanilla cream, almond crumble and imperial mandarin clementine sorbet

Chocolate coulant

Valrhona chocolate coulant, manjari, violet ice cream and crystallised violets (to be ordered at the beginning of the service)

The tart

Like a lemon tart (lemon cream, Breton shortbread, meringue sheet, kalamensi gel, Iranian black lemon powder)

Crème brûlée

A good crème brûlée with St Yriex madeleine and its madeleine Bijou (small moist cake)