The restaurant menu
Or not...
Our expertise!
To share!
Lunch Menus
Monday :
Bigorre Filat mignon (pork) and its grain mustard sauce.
Served with mashed sweet potatoes and braise vegetables.
+Dessert, Le Victor : A real Paris-Brest not to be missed.
Tuesday :
Duck aiguillettes with mushrooms cream sauce.
Served with grenailles potatoes with fresh herbs chosen by the Chef.
+ Dessert, Le Philibert : A chocolate and caramel dessert and its crunchy praline. Like a popsicle.
Wednesday :
Scallop of veal and its penja pepper sauce.
Served with green beans and baked potato.
+ Dessert, Le Lino : Lemon and raspberry, all in a white chocolate shell. Like a popsicle.
Thursday :
Half a cockerel and its barbecue sauce.
Served with a creamy polenta.
+ Dessert, L’Alphonse : A beautiful combination between coconut and pistachio, in its white chocolate shell and pistachio pieces. Like a popsicle.
Friday :
A salmon steak with virgin olive-oil sauce.
Served with Thai rice and oven-roasted vegetables.
+ Dessert, L’Ernest : A white chocolate dome with a passion fruit center.
Sunday :
An Aberdeen hanger beef steak and chimichurri sauce.
Served with mashed potatoes.
+ Dessert, Blueberry tartlet.
To share...
Or not...
6 half organic Mimosa eggs – With homemade mayonnaise flavored with truffle.
Grilled romaine lettuce – Half a romaine grilled in the oven and sprinkled with grilled guanciale, virgin olive-oil.
And shavings of goat cheese from the Cochette Cheese Dairy.
La frisée des Tontons – A beautiful frisée salad, farmhouse bacon from Maison Baud, homemade croutons with olive oil, Beaufort shavings and a perfect egg.
Grilled marrow bone – With Guérande fleur de sel.
And its country bread grilled over the embers… quite simply!
Our pâté en croute – With veal, pork, chicken and pistachios.
Accompanied by homemade pickles.
Mussels – Organic Irish mussels simply cooked in their own juice in a charcoal oven.
Or the simplicity that brings back the essentials of taste.
Creamy artijiana Burrata – Served with Nicolas Alziari organic olive-oil, pepper, salt and capers.
Definitely to be enjoyed with a spoon! (300g minimum)
Charcuterie board of Bigorre pork – The best pork from the South-West of France! With raw ham aged for 24 months and black pork chorizo from Bigorre.
Accompanied by homemade pickles.
Confit cod steak – Served cold and topped with lovage pesto, nuts and herbs.
And accompanied by fennel salad.
Grilling,
Our expertise!
Galician octopus – and its virgin sauce with dried tomatoes and capers.
Bobosse© andouillette with veal strawberries – And its grain mustard sauce.
Aberdeen beef ribs from Scotland – And their barbecue sauce.
(350g minimum)
Bigorre black pork chop – And its Chimichurri sauce.
(280g minimum)
Black Angus beef chuckflaps from Scotland – And its Crying Tiger sauce.
(240g minimum)
Rack of suckling lamb from the Pyrénées (8 ribs) – And its juice reduced with rosemary.
(500g minimum)
Semi-cooked red tuna steak – And its soy, sesame and lemon sauce.
(180g minimum)
Garnishes: Grenailles potatoes with fresh herbs chosen by the Chef – Creamy polenta – Cold quinoa and crunchy vegetable salad – Mashed potatoes flavored with black truffle – Oven-roasted winter vegetables – Braised Portobello mushrooms and garlic butter.
The additional garnish (6€) – The garnish only (12€) – The additional sauce (2€)
Grilled cooking,
To share!
Weight depending on availability
1 Kg => 1.4 Kg - for 2 people / 1.5 Kg => 2 Kg For 3 people
Beef tomahawk – Black Angus from Scotland.
Prime rib – Normande or Salers from France.
Prime rib – Baltic black from Germany.
Prime rib – Belted Galloway from united Kingdom.
Whole veal shank – Cooked at low temperature from France.
Garnishes: Grenailles potatoes with fresh herbs chosen by the Chef – Creamy polenta – Cold quinoa and crunchy vegetable salad – Mashed potatoes flavored with black truffle – Oven-roasted winter vegetables – Braised Portobello mushrooms and garlic butter.
Homemade sauces: Tomato and caper virgin sauce – Soy, sesame and lemon sauce – Old-fashioned mustard sauce – Barbecue sauce – Crying tiger sauce – Lamb jus reduced with rosemary – Chimichurri sauce.
Children's menu
A syrup of your choice
+
A Savoy minced steak
OR A chicken escalope
+
A garnish of your choice :
Grenailles potatoes
Creamy polenta
OR Oven-roasted winter vegetables
+
Organic yoghurt from the Alps
OR dessert of the moment.
And to finish
La cervelle de Canut
– A farmhouse white cheese served with salt, pepper, shallots and chives.
Mother Richard’s St Félicien
– Served with country bread and salad with walnut oil.
Mother Richard’s St Marcelin
– Served with country bread and salad with walnut oil.
Black Truffle Délice
– A truffled St Félicien, served with country bread and salad with walnut oil.
Blueberry tartlet
Le Philibert
-A chocolate and caramel dessert and its crunchy praline. Like a popsicle.
Le Lino
-Lemon and raspberry, all in a white chocolate shell popsicle style. Like a popsicle.
L’Alphonse
-A beautiful combination between coconut and pistachio, in its white chocolate shel and pistachio pieces. Like a popsicle.
L’Ernest
-A white chocolate dome with a passion fruit heart.
Le Victor
-A real Paris-Brest not to be missed.