W E L C O M E. Our nearby providers, market gardeners and farmers. allow us to achieve the natural cuisine we love and to value our region.

MENU. Summer Vegetables and Fruits as a Painter's Pallet 38. Goose Foie Gras and Truffle terrine with garnish 48

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Spanish ham «Jabugo» Bellota, ideal for sharing 36. Local tomatoes, 24 verbena, stracciatella from Nice, gressini with basil

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2 courses courses 31.50

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Allergen information is available upon request Please advise us of any allergies or dietary requirements All prices inclusive of VAT An additional

Allergen information is available upon request Tasting menu 84 Heritage carrots goat s cheese mousse, cumin caramel, puffed quinoa Tuna sashimi scallop ceviche, bloody mary jelly, avocado, cucumber, wasabi

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

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MENU. Summer Vegetables and Fruits as a Painter's Pallet 38. Goose Foie Gras and Truffle terrine with garnish 48

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*Please order at the beginning of your meal TTC/Person drinks not included TTC/Person extra charge for cheese

MENU DU MARCHE Menu available for lunch only Starters Zucchini flowers stuffed with zucchini and basil/vegetable tea flavoured with truffle / whipped cream. Mussels from the Mont St Michel in a cassolette/fried

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MENU. Winter Vegetables as a Painter's Pallet 38. Goose Foie Gras and Truffle terrine with garnish 48. Potato and Truffle emulsion ½ Portion 45

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Spanish ham «Jabugo» Bellota, ideal for sharing 36. Green asparagus, 25 organic fried egg, creamy morel, crispy snacked asparagus

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The Lunch Menu. including three glasses of corresponding wines *** ***

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The lunch menu. Including three glasses of corresponding wines *** *** 138

The tasting menu Variation of goose foie gras with wild figs and sweet corn Flamed scallop with celery and white emulsified truffle Breton turbot with braised Roman fennel saffron and star anis sauce Lightly

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Spanish ham «Jabugo» Bellota, wonderful to share 36

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The Autumn Menu *** 189

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The lunch menu. Including three glasses of corresponding wines *** *** 138

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The lunch menu. Including three glasses of corresponding wines *** *** 138

The tasting menu Variation of goose foie gras with Gravenstein apple and caramelizied hazelnuts Sautéed scallop with leek shells and saffron sauce Breton turbot with braised chicory cedro lemon and orange

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The lunch menu. Including three glasses of corresponding wines *** *** 138

The tasting menu Variation of goose foie gras with spiced punch and ginger biscuits Sautéed scallop with braised chicory and orange-cardamom sauce Cod poached in olive oil with fondue of nuts Jerusalem

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The tasting menu Variation of goose foie gras with spiced punch and ginger biscuits Sautéed scallop with braised chicory and orange-cardamom sauce Breton turbot with fondue of nuts Jerusalem artichoke

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105 per person - 4 canapes at your choice per person accompanied by a glass of champagne (or a soft drink) Crunchy vegetables tabbouleh, king prawns flavored with mango, basil oil dressing Bresaola and

CONTENTS. 3 General information about the festive season. 4 Prince de Galles presents. 5 Christmas Eve dinner - December 24 at La Scène restaurant

FESTIVE SEASON 2017 CONTENTS 3 General information about the festive season 4 Prince de Galles presents 5 Christmas Eve dinner - December 24 at La Scène restaurant 6 Christmas brunch December 25 at Les