à la carte
| Getting started | Prices |
|---|---|
| Strawberry trompe l'oeil foie gras with strawberry and tomato chutney | 34,00 € |
| Monsieur Jean's little pots | 28,00 € |
| Tuna tartar with knife, cucumber with wasabi | 28,00 € |
| Terre & Mer : escalope of pan-fried foie gras and scallops, raspberry butter | 35,00 € |
| Duo of asparagus, poached egg with Parmesan cheese | 26,00 € |
| To follow... | Prices |
| Scorpion fish medallion roasted with fennel, aioli emulsion | 30,00 € |
| Grilled saithe steak, sun vegetables, sliced jus | 36,00 € |
| Chef's signature dish: Beef Wellington, wine merchant sauce | 36,00 € |
| Mouse of lamb à la Gauloise, low temperature cooking | 33,00 € |
| Timbale of forgotten vegetables with samoussa | 25,00 € |
| The Chef's convivial moment ... | Price |
| Angus rib of beef, marrow bone condiment | 41.00 € (for 1 person, 15 minute wait) |
| Cheese ... | Price |
| Cheese trolley | 15,00 € |
