• Buckwheat tartlet, tarama, trout roe
  Crispy seaweed, periwinkle
  Brown mushroom and Aestivum truffle fritter

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  “BBC” (barbecued) crépinette
  No. 5 oyster from Maison Kys Marine

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  Hen’s Egg

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  Cuttlefish, beetroot
  Scallop, celeriac, scallop-beard jus
  Barbecued blue lobster, shellfish-carcass jus
  Catch from our coast, squash, black garlic
  Monkfish Pithiviers, mushroom, Savagnin wine

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  Pears, hazelnut, buckwheat
  70% dark chocolate, salted-butter caramel

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  Baba, light rum cream
  Dried-fruit nougat
  Marshmallow & fruit jelly

• SEL 3 services – 41

• Lunch only on Wednesday, Thursday, and Friday

• COURANT 5 services – 75

• LARGE 7 services – 110

Treat yourself…

• Lobster & Oscietra Caviar Brioche – 22

• Aquitaine Caviar 5g – 09

• Aged cheeses – 17