OUR MENU
Made up of seasonal and fresh ingredients, the menu is rethought four times a year. It highlights products chosen for their flavors and finesse, and gathers the House signature dishes, excellency meats, vegan and vegetarian options and gluten-free meals. It translates the chef’s desire to satisfy all his guests.
THE DEGUSTATION MENU 165€
“Carte blanche” around the Japanese Wagyu Beef
6 courses
THE DISCOVERY MENU 110€
+ 45€ Kobe
6 courses
EXCELLENCY MEATS MENU 89€
Tasting of three excellency T-bones
STARTERS
SAINT-JACQUES 34€
Scallops from the Baie d’Erquy, caviar lime sorbet and vinaigrette
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LES LANDES 37€
Marbled foie gras with black sesames puree
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TRUFFE MELANOSPORUM 39€
Destructured egg with Melanosporum Truffle
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WAGYU AUSTRALIEN 39€
Australian Wagyu cooked at low temperature, Marigold leaves infused pekmez
MAIN COURSES
NOIR DE BIGORRE 46€
Black Pork of Bigorre coated in Portuguese honey, Pan-fried mushrooms,
Mashed potatoes smoked with beechwood
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COLVERT 48€
Mallard duck cooked on the trunk, feather game tangy juice
with cranberries and Japanese salsify Melanosporum truffle parmentier
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TERRE & MER 54€
Roasted veal sweetbreads, panfried and varnished abalones,
Japanese crosnes, veal and shellfish juice
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LES ABYSSES 49€
Fish cooked at low temperature, mash tuberous vegetables,
Ardèche chestnuts flakes and walnuts sap cream, reduced shellfish juice
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HOMARD BLEU DE BRETAGNE DE NÔTRE VIVIER (course price)
Blue Lobster of Britanny, Seasonal small vegetables, Lobster fumet
EXCELLENCY MEATS
VIANDES TAJIMA – WAGYU JAPONAISES
KOBE (Beef filet or rib steak BMS*9+A5)
100gr 93€
170gr 154€
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VIANDES TAJIMA – WAGYU JAPONAISES
KAGOSHIMA (RIB STEAK BMS* 9+ A5)
120gr 74€
200gr 110€
MATURING CELLAR
Meat by Weight from 100 grammes 44€
Black Angus Rib Steak +65days
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T-Bone Selection – France, Spain, USA
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T-Bone Selection Matured +65days
OUR DESSERTS
PLATED OF AFFINED CHEESES 24€
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ABSINTHE 19€
Souffle infusion with Absinthe
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ROSE DE TURQUIE 19€
Meringue & Turkish rose infusion
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CITRON NOIR D’IRAN 19€
Sablé feuilletine, Frozen parfait of black lime from Iran & melting meringue
