The new restaurant Menu of Chef Christophe Hubert
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.-