Menu-A la carte served from Tuesday to Saturday

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Brice Bennett
5 years ago
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2 Menu-A la carte served from Tuesday to Saturday Starters A sphere of lightly cooked foie gras with Jurançon wine, grapefruit jelly, mango chutney and a spiced tuile 29 Golden browned frog legs with garlic and tender herbs, creamed sweet potato, flavoured with wasabi and horseradish 34 Bavarian beef tenderloin tataki, ginger and Maniguette pepper marinade, truffle shavings 31 Soft-boiled organic egg on a sweet bread roll, fresh tangy green peas royale, crisp green vegetables 23 Raw and cooked beetroot, chickweed, passion fruit foam, truffle vinaigrette 20 Dishes Fillet of bass, smoky grilled with orange butter, creamed fennel 40 Breton lobster with Guérande butter, a selection of Chioga beets and kohlrabi, Granny Smith apple 57 Veal fillet mignon en croute with nuts, morel jus, artichoke and green asparagus cromesquis 42 Vendée pigeon roasted breast side down, reduced red porto jus, Charlotte potatoes confit, peas in their shell 44 A selection of caramelised vegetables, caramelised tofu, Thai-inspired consommé 34

3 Cheeses Platter Platter of regionally-produced matured cheeses, marmalade of seasoned fruits 16 Desserts Grand Cru Alpaco chocolate, Jivara mousseline, cocoa nib ice cream 16 Granny Smith apples with a tangy orange-flavoured meringue topping, orange-infused butter sauce, Madagascar vanilla ice cream 16 Millefeuille, tender Williams pears, light salted butter caramel cream sauce, pear sorbet 16 A selection of home-made ice creams and sorbets 14

4 Fine Dining Menu «Vie de Château» 75 per person excluding drinks, served from Tuesday to Saturday Gilthead sea bream ceviche, crisp asparagus, lime with herbs Starters Scallops, roasted, braised chicory caramelised in Acacia honey, truffles flavour Duck foie gras lightly cooked with Jurançon wine, raspberry seed glaze, chutney exotic with Timut pepper Dishes Red mullet fillets cooked on one side, quinoa, mediterranean vegetables, with aromatic virgin olive oil Arctic char fish meunière, coconut-curry emulsion, Chinese cabbage, glazed turnips and yellow beetroots Rossini-style Bavarian beef tenderloin, truffle jus, conchiglioni with traditional fine purée, crisped Vitelotte Desserts Opera cake, delicate shavings of Grand Cru chocolate, coffee mousseline, Alpaco chantilly cream Hazelnut dacquoise, Menton lemon cream sauce, Grand Cru milk chocolate mousse Pineapple carpaccio, lemon and lime shortbread, vanilla flavoured ice cream

5 Gourmet Menu 105 per person excluding drinks, served on Fridays and Saturdays, available until 9.15 pm Be guided in confidence by our chef The inspiration of the moment and products of season will awaken your taste buds

Extend your stay and discover our Sunday brunch Every Sunday, Benoist Rambaud invites you to discover a brunch, a subtle melody of colours and flavours, appetizers, verrines and other tasty delights

6 Extend your stay and discover our Sunday brunch Every Sunday, Benoist Rambaud invites you to discover a brunch, a subtle melody of colours and flavours, appetizers, verrines and other tasty delights proposed on an unlimited serve-yourself buffet, in the sumptuous Opera restaurant and on the terrace when the weather permits. Desserts are also stars of the brunch and Pierre-Mickaël Paris, Pastry Chef, showcases an incredible cascade of pastries, desserts, creams, macaroons a feast for the eyes and the taste buds. Fruit juices, mineral waters and hot beverages are also included on this royal buffet and a wide choice of wines and champagnes is available from the menu. Benoist Rambaud, Head Chef Toque Blanche International France Pierre-Mickaël Paris, Pastry Chef All our dishes meet the «Homemade» designation We have at your disposal the list of allergens susceptible to be present in our dishes Our bovine meat is borned, raised and slaughtered in France, United-Kingdom, The Netherlands or Germany

Our Chef Stéphane HAISSANT would like to suggest : 9 CUPPED N 2 OYSTERS FROM THE BAY OF CANCALE Cider, soya vinaigrette, confit of shallots 25

Our Chef Stéphane HAISSANT would like to suggest : Starters 9 CUPPED N 2 OYSTERS FROM THE BAY OF CANCALE Cider, soya vinaigrette, confit of shallots 25 CRAB MEAT ON A BED OF FENNEL Mixed grilled avocado,