the start of something good
olives from provence 45
barbajuans 75
coppa 65
black truffle tartine with walnut butter & rosemary 145
duckliver a la confit with muscat gel 145
menu
oysters
3 pcs ”roumégous size5” 100
3 pcs ”gillardeau size4” 150
degustation démodé
3 or 5 courses composed by the kitchen
served only for the entire table
3 courses 450 / 5 courses 650
a la carte
appetizers
raw tuna & bitter salads in walnut “vinaigrette” 185
artichoke & fennel “fricassée” with almonds, basil & verjus 165
warm potato “salad” with black truffles & parmesan 185
cod tongues with smoked piment, garlic & lardo 135
pâtes au pistou 135
rabbit terrine with sage 135
main courses
redfish with black olives & winter tomatoes 385
daube de boeuf 325
pigeon roasted with warm spices, honey & roasted grains 425
cod “grand aioli” - for 2 covers 650,-
cheese
selection of french cheeses 145
pouligny-saint-pierre with green peppercorns, citrus & marjoram 95
brillat-savarin with roquette & black truffles 145
desserts
pear sorbet with lemon verbena & honey 85
apple baked with rosemary & bay leaf, served with rich milk sorbet 85
prunes soaked in red wine with licorice root, vanilla & black pepper 85
dark chocolate tart with hazelnut praline & sea salt 95
changes may occur