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  • 3, 6 or 9 fine fattened oysters

    6/12/16

  • Organic boiled eggs

    Foamed herbs mayonnaise

    8

  • Melting potato

    Mussels / mushrooms / mustard

    12

  • Breaded camemberts

    Smith condiment 

    10

  • Beef tartare with a knife

    Condiments

    14

  • Pulled pork tacos

    Guacamole / red onion

    13

  • Tempura of prawns

    Gochujang mayonnaise

    14

  • Boeuf bourguignon

    Carrots / new potatoes / mushrooms 

    24

  • Crispy lamb

    Raz el hanout / chickpeas

    25

  • Scallops

    Red curry / sweet potato / broccolis

    26

  • Blanquette of poultry

    Mushrooms / spring onions

    23

  • Cauliflower & broccoli in tempura

    Roasted squash / peanuts curry

    18

  • 500gr french entrecote - to share

    New potatoes / homemade parsley butter

    70

  • veal Sweetbread - to share

    Mushrooms / bottarga

    60

  • Bouillabaisse

    Scallops / mussels / redfish

    35

  • Sole meuniere

    Small vegetables 

    39

  • Squash

    Tahini / cashews

    18

  • Five course-menu

    Let our cheffe guide you.

     

    This menu is for the all table.

    The menu varies depending on the season and the arrival of the fresh products from the market.

    65

  • Brillat Savarin

    Clementine from corsica

    11

  • Chocolaty cocotte for 4

    26

  • churros

    Homemade halzenut spread

    9

  • Peanut puff

    10

  • gourmet coffee

    10

  • Exotic pavlova

    Coconut / meringue

    12

  • Fine apple pie for 2

    Double cream

    14