starters

Stuffed cabbage / 15

Veal nut - pork stuffing, dried figs, nuts, beetroots condiment, winter salad, elderberry vinegar

Wild boar ravioles / 14

Little beets, shallots petals, parsley roots - coffee mousseline, wild board - marigold infused juice

Winter garden / 13

Pumpkin, butternut - amaretto mousseline, saffron little turnip, pickles, tuile dantelle, Camargue rice broth

Scallops XO oil / 18

Barbecue grilled, blue meat radish, smoked ricotta, radish petals, trout eggs, white buttery sauce

main

Monk fish / 31

Heliantis, purple kale cabbage, cress - pistachios condiment, white buttery ginger sauce

Beef filet / 35

Flame radicchio - satay, citrus condiment, sea urchin - sabayon, meat juice 

Phitiviers / 28

Potatoes millefeuille de pommes de terre, celeriac slice,  apricot - purple mustard condiment, Savagnin wine sauce  Add truffle + 15 

Young cockerel in two serving / 28

Pressed thights, cockerel filet, leeks - seaweed lettuce - green shizo, caramelized onions condiment, poultry juice

Cheese plate / 14

Chou / 11

Saint-Honoré cream, Lapsang Souchong tea gel, roasted apple ice cream

Chocolate truffle / 12

Clementines cream, cocoa cigarette tile, scarmoza ice cream

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