À la carte

Le Chef “Artisan-Cuisinier” Michaël Chassigneux propose for you

Starters
  Waved buccinum salad, scampi and salicornia,
sea-urchins’s tongue vinaigrette
or
Beef’s tongue carpaccio cooking 7 hours, nuts vinaigrette, caper’s fruit
and parmesan cheese tuile

Main courses
        Turbot, pot-au-feu of vegetables, lemon grass, ginger and thaï basil 30€
or
Poultry of Bresse, roasted fillet and its leg in « Wellington »’s way,
                             morels mushrooms juice                 30€
˜
Cheese Plate (Instead of the Desert + 4€)
or
Desert (To choose on Desert Menu)

Starter / Main dish or Main dish / Desert  39€ /  
Starter / Main dish / Desert  45€

All our dishes house made, they are prepared on site from raw products.
And can come to evolve with the market

Deserts
 
Cheese Plate in Supplement of Menus 9€
˜
Passion fruit and chocolate sphère, marshmallow mousse, almond  streusel, coconut ice cream
˜
White chocolate cheese cake, green apple and fennel coulis
˜
 Limoncello baba, orange and mascarpone cream with vanilla from Costa Rica  
        ˜        
Chartreuse Iced Soufflé 

Suggested wines by the glass to accompany your dessert

Domaine Cazes-Rivesaltes  Grenat  Bio AOC         2014    6€ (11cl)
Muscat Beaumes de Venise                                     2012    9,50€ (11cl)