The restaurant menu

The new restaurant Menu of Chef Christophe Hubert

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To Share

Swiss dried beef :Beef flank from Switzerland cut with a knife 16.-

Don Recoze artisanal sausage, Swiss pork and Kampot pepper 16.-

Starters

Duck “Foie gras” GPI South-West  : Whole cooked, mangos and mustard seeds  26.-      

Oysters “fines de claires” (3 pieces) : Marennes Oléron n°3 10.-

Scallops, fished in Normandy (3 pieces) : Roasted in shells, butter, bio Piemont hazelnuts 26.-   

Scotland salmon : Marinated with lemony coriander and pink berries 26.-

Dishes 

Vegetables : In different baking and textures, sometimes fruits, depending on the market of the day 25.-   

Oysters “fines de claires” (9 pieces) : Marennes Oléron n°3  28.-

Canadian lobster risotto : Half lobster, shell juice 39.-  

Scallops, fished in Normandy (5 pieces) : Roasted in shells, butter, bio Piemont hazelnuts and Agria mashed potatoes   39.- 

Turbot : Fillet, white butter sauce, chicories confit with oranges   39.- 

Poultry “Miéral” : Poached in white wine, salsifies and “Romano” Pecorino 36.-

 Swiss beef  : 8 weeks matured sirloin, black truffles oil in Agria mashed potatoes   39.-

Perch “Meunière” fillets : Tartar sauce, served with fried potatoes* and green salad 30.-  

Vegetables : Cooked in different manners and textures… occasionally fruit, depending on availability  25.-                                                                                                                  


Desserts

Homemade Pastry 8.-

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