Country terrine to share / 10
seasonal mesclun & pickles

Dry sausage from Aveyron / 14

Selection of cheeses from Maison Monbleu / 14

Perfect egg / 13

mushroom velouté, hazelnuts, terragon oil

Aubrac beef tataki / 15

ginger mayonnaise, citrus, celery stalk

Clams from Ile d’Yeu / 17

fish fumet, tomato aioli, cabbage sea asparagus

Buckwheat, mushroom and Comté-stuffed cabbage / 24

confit shallot, creamed wine sauce

Guinea fowl breast / 28

potatos and celeriac millefeuille, apple and onion chutney, meat jus

Glazed octopus /27

sweet potato purée, crispy chickpeas, sauce diable

Dark chocolate mousse / 10
caramel, caramelized popcorn, choco crumble

Cocoa and almond Genoa bread / 13

chocolate and tonka bean crémeux, cocoa gavotte

Sweet fritter millefeuille /14

orange curd, confit orange skin, mascarpone Chantilly