Menu
Dinner Menu

Tasting Menu

4 course | 79

Sea urchin

Tuna

Veal

Blackberry

4 course vegan | 59

Corn

Tomatoes

Lobster

Blackberry

–

Sommelier pairing | 45

Prestige pairing | 75

Grand award pairing | 120

À la carte

TO SHARE

Seasonal oysters 6 | 22 // 12 | 42

Charcuterie board and homemade condiments 20

Gré des Champs cheese platter  (70g) | 15

STARTERS

Beetroot | coppa | sunflower | miso dressing 18

Duck two-ways | foie gras | tartare | blueberry | daylilly 24

Bison tongue | mushrooms | Aeria micro-greens | butter croutons  18

Whelk | mixed cucumber | kohlrabi | hemp | dill 18

Bluefin tuna tataki (angling by us)| peach | brioche | miso 24

MAINS

Guinea fowl two-ways | breast and thigh | chanterelles | maĩs 42

Beef hangar steak | new potatoes | oyster mushrooms | reduction sauce 38

Grilled Bluefin tuna (angling by us) | chanterelle | ground cherries| carots | horseradish 48

Lobster mushroom | summer beans | garlic flower | okra 30

House cavatelli | K7TI tomatoes | fresh mozzarella | basil 34

DESSERTS

Peach and blueberry sorbet | tarragon | caramel shortbread 12

Strawberry gavotte | verbena tea | dune pepper 12

Maple cake | blackcurrant | maple ice-cream 12