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Cervelle des canuts,
Traditional fresh French cheese with herbs and shallots, served with chargrilled sourdough. 12
Lonzu,
Corsican smoked and cured pork fillet. 22
Caviar et blinis,
Hybrid caviar, buckwheat blinis and its condiments. 50g-168
Foie gras,
“tart”, passion fruit and bonito flakes. 2pce-12
Tete de veau,
Calf head fried wonton, “wasagote sauce”. 10
Pot au feu,
French traditional beef stew (brisket, shoulder and short rib)with poached foie gras and its vegetables. 120 (recommended for 2 to 3 guests)
Volaille aux ecrevisses,
Our signature poultry and crayfish fricassee,58 half/116 whole (1.2kg)
Carré de cochon grillé,
Chargrilled pork chop with a mustard and basil sauce. 78(650g/700g)
La marée,
grillée ou meunière. (Market price)Catch of the day, chargrilled or “meuniere”.
Carpaccio de thon,
Japanese white tuna marinated in citrus fruit, with raw fennel. 24
Poireaux vinaigrette.
Grilled leaks with a champagne vinaigrette. 16
Champignons au vin Jaune,Mushrooms comté cheese and « vin jaune » dumpling with awalnut emulsion. 22
Escargots et moelle.
Snails, bone marrow with a cold watercress chlorophyl. 18
Trippes et caviar,Braised and fried tripe, caviar in a creamy Noilly-Prat sauce. 28
Bisque Coco/Homard,
Coconut and lobster bisque, steamed lobster dumpling. 26
