Country terrine to share / 10
seasonal mesclun & pickles

Dry sausage from Aveyron / 14

Selection of cheeses from Maison Monbleu / 14

Winter vegetable terrine / 13

paprika tuile, vegetable stock

Aubrac beef tataki / 15

ginger mayonnaise, citrus, celery stalk

Cockles from Ile d’Yeu / 17

fish fumet, tomato aioli, cabbage sea asparagus

Buckwheat, mushroom and Comté-stuffed cabbage / 24

confit shallot, creamed wine sauce

Braised veal chuck / 28

romanesco cauliflower, glazed turnips, prune condiment, jus

Glazed octopus /27

sweet potato purée, crispy chickpeas, sauce diable

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

Pear poached in black tea /13

pear Madeleine cake, pear gel and biscuit

Sweet fritter millefeuille /14

orange curd, confit orange skin, mascarpone Chantilly