Chefs Jean-Baptiste DREY-BLUM, Damien PIOCHON and their team propose. «Summer Menu»

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1 Chefs Jean-Baptiste DREY-BLUM, Damien PIOCHON and their team propose «Summer Menu»

2 Menu-carte at 56 Euros composed of a first course, a main course (fish or meat), and either cheese or dessert or Menu-carte at 68 Euros composed of a first course, a main course (fish or meat), cheese and dessert If you choose a dish with a supplement, this will be added to the price of the menu You can also choose «à la carte» Every day our Chefs and their team propose you some suggestions; do not hesitate to ask us about them. Starters LOBSTER the craw served in tempura and the tail prepared as a maki, wasabi emulsion on black radish with ginger dressing 26 (suppl. 6 ) FOIE GRAS half-cooked duck foie gras served on thyme and lemon shortbread and lemon compote 23 SQUID stuffed with chorizo, black Venere rice and shellfish bisque 21 HADDOCK leek and potatoe velvet cold soup, smoked haddock, a touch of Aquitania caviar 22 - net prices - You are welcome to split any dish from the à la carte selection. A 4 Euros supplement will be applied to the price of the chosen dish. However none of our menu can be split.

3 Fishes JOHN DORY served on king prawn tartar, radish and brown shrimp broth 35 (suppl. 6 ) CROAKER roasted croaker with thyme butter, crisp snap beans, melting sweet potatoe, iodized emulsion 29 Meats FILLET OF BEEF roasted fillet of beef, potatoe and foie gras cake, Voastiperifery pepper juice and del Piquillo sweet pepper coulis 33 (suppl. 5 ) DUCK duck breast, zucchini duo with Parmiggiano, morel sauce 29 * Premium beef, not included in any menu * RIB OF ANGUS BEEF for 2 people 90 Origin of our meat: France UE - Net prices

4 Cheeses SELECTION OF REFINED CHEESES by «the Raimbault family» 12 MIXED GREEN SALAD WITH HERB OIL, BEAUFORT CHEESE SHAVINGS 10 LOCAL GOAT S CHEESE BRUSCHETTA With dried fruits 10 Desserts SOUFFLÉ Grand-Marnier soufflé 12 ORCHARD FRUITS white peach chiboust cream, yellow fruits marinated, apricot sorbet 12 CHOCOLATE iced, cocoa meringue, pistachio cream 12 LEMON crusty praline, kalamansi sorbet 12

5 Menu «Dégustation» at 83 Euros (This menu has to be served to all the persons sitting around the same table. In order to contribute to respect the time schedule of our team, we inform you that this menu cannot be ordered after 1:30 pm neither after 9:15 pm and we thank you for your comprehension.) FOIE GRAS half-cooked duck foie gras served on thyme and lemon shortbread and lemon compote HADDOCK leek and potatoe velvet cold soup, smoked haddock, a touch of caviar from Aquitania JOHN DORY served on king prawn tartar, radish and brown shrimp broth GRANITA FILLET OF BEEF roasted fillet of beef, potatoe and foie gras cake, Voastiperifery pepper juice and del Piquillo sweet pepper coulis LOCAL GOAT S CHEESE BRUSCHETTA with dried fruits CHOCOLATE iced, cocoa meringue, pistachio cream - net prices

6 Pressoir Menu For lunch only MENU-PRESSOIR AT 35 EUROS (2 courses including 2 glasses of wine and a coffee) MENU-PRESSOIR AT 42 EUROS (3 courses including 2 glasses of wine and a coffee) For lunch or dinner MENU-PRESSOIR AT 30 EUROS (2 courses excluding drinks) MENU-PRESSOIR AT 37 EUROS (3 courses excluding drinks) Starters FETA CHEESE AND MELON TARTAR home smoked beef 13 DICED OLD VARIETY OF TOMATO WITH BASIL black olive gazpacho 12 SALMON GRAVLAX iced broad bean soup 13 Main courses BLACK VENERE RICE small fillets of pollack marinated with roasted black curry 20 GUINEAFOWL SUPREME oven cooked eggplant, tomato coulis and Espelette pepper 21 SEA-BREAM COOKED ON ONE SIDE green bean purée, bacon émulsion 20 Desserts ICED CHOCOLATE PARFAIT cappuccino sauce 10 RHUBARB TIRAMISU raspberry sorbet 10 APRICOT TART TATIN rosemary sorbet 10 - net prices -

7 Children menu (up to 12 years) Main course 16 Euros Main course + dessert 19 Euros First course + main course + dessert 22 Euros Starters HOME MADE TERRINE SALMON SMOKED AT THE CHÂTEAU Main Courses LINGUINI PASTA BOLOGNESE CHOPPED STEAK sautéed potatoes CROAKER steamed, risotto Desserts CARAMEL PANACOTTA CHOCOLATE ICED MOUSSE THIN APPLE TART - net prices

8 Vegan menu This menu (starter, main course and dessert) is at the rate of 30 Euros Starters MELON TARTAR melon and coriander tartar, watermelon and litchi coulis 10 CUCUMBER GAZPACHO cucumber and coconut milk gazpacho, crunchy radish 10 Main Courses VENERE RICE sautéed black venere rice, eggplant and cumin caviar 15 VEGETABLES COUSCOUS 15 Desserts APRICOTS caramelized apricots, dried fruit biscuit 10 STRAWBERRIES macerated strawberries, pistachios crumble 10 - net prices -

Chefs Jean-Baptiste DREY-BLUM, Damien PIOCHON and their team propose. «Autumn Menu»

Chefs Jean-Baptiste DREY-BLUM, Damien PIOCHON and their team propose «Autumn Menu» Menu-carte at 56 Euros composed of a first course, a main course (fish or meat), and either cheese or dessert or Menu-carte