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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Junior Douglas
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1 MENU WINTER VEGETABLES Winter Vegetables as a Painter's Pallet 38 GOOSE FOIE GRAS Goose Foie Gras and Truffle terrine with garnish 48 TRUFFLE Potato and Truffle emulsion ½ Ption 45 CAVIAR Sliced raw Langoustines and the Gold Caviar (30g) Cocktail 110 * * * LANGOUSTINES Sliced cooked and raw Langoustines with Pink Grapefruit and Elder Blossom 60 FROG S LEGS Frog s Legs with Tomato, Herbs and Ciander Seeds 48 GAMBAS Gambas Carabineros with Oriental Flavours 78

2 MENU TURBOT Turbot Confit in Vanilla Butter, with Black Rice and Shellfish 50 SEA BASS Line-caught Sea Bass in a Salt Crust, with Grain Salad, F Two Persons 110 and Aubocassa Olive Oil with Tarragon COD Saddle of Cod, Fgotten Vegetables, Seabuckthn Gelee, Angelica Vinaigrette 43 SUCKING PORK * * * Crispy Sucking Pk with Sweet Woodruff, Reduced Jus, F two persons 108 And Gnocchi with Ricotta VEAL Veal Chop Transparency with Fondant Potatoes F Two Persons 108 and Chanterelles SWEETBREADS Veal Sweetbreads with Sweetcn, Parmesan and Lemongrass 51 WAGYU BEEF Prim-cut of Wagyu Beef 8 Degrees, with Pont-Neuf Potatoes and Chon sauce 90 LAMB Rack of Lamb in a Herb Crust, with Vegetable Tajine F Two Persons 108 and Reduced Jus Our meat igins: Poultry, Offal, Veal, and Lamb : France Wagyu Beef : New Zealand * * * CHEESE Selection of cheese by Maître Bernard Antony 25

3 DESSERT CORNER RETURN FROM THE FOREST Hazelnut Mousse with Spruce Meringue, Cep Mushroom Ice Cream COFFEE Opéra Gateau with a twist Lalique Style, Roasted Barley Ice Cream RUM Rum Baba QUINCE Cubism of Quince and Passion Fruit, Mascarpone Cream with Vanilla PEAR Creamy caramel, Fennel and Pear Salpicon, Lime Gel, Dill and Pear Sbet APPLE Tonka Bean Millefeuille, caramelized Apples Compot, green Apple Sbet CHOCOLATE Candied Clementine Marmalade, Manjari Chocolate Mousse, Praline Ice Cream All our desserts are priced at 22,-

4 SIGNATURE MENU Please choose same menu f all guest Wake up the Taste Buds Around the Jerusalem Artichoke Slices raw Scallops marbled with Seaweeds, Salsify, Endives and Chanterelles Gold Caviar Cocktail, Jelly of our Summer in Jar Tomatoes, Dashi Espuma (18gr of Caviar: + 31 ) Dim Sum of Chervil Root and Goose Foie Gras, Broth infused with Nutmeg Small Sole roasted in Beurre Noisette, green Ciander Jus, Tansy Vinaigrette Potato and Truffle Cappuccino Roe Deer of our Regions, in two Services: Broth and tartar of Roe Deer with milky Curd Roe Deer Loin, reduced Jus, Beet and Salt Crust cooked Celeriac, creamy Blood-Sausage with Gentian Dessert Sweet Signature 185

5 VEGETAL MENU Please choose same menu f all guest Wake up the Taste Buds Around the Jerusalem Artichoke Spiced Carrots Tartar, bitter Orange Sbet, Herbs Salad Like a Masterpiece of Damien Hirst, Fruits and Veggies with an Elderflower Vinaigrette An Autumn Palette of Vegetables Red Cabbage and Fine Mustard Ravioli Salt crust cooked Celeriac, Comté Foam, Mixed Grains Risotto Cappuccino of Chanterelles with Baena Olive Oil Dessert Sweet Signature 149

6 CREATION MENU Please choose same menu f all guest Wake up the Taste Buds «Around the Jerusalem Artichoke» Goose Foie Gras like a Rockstone by Arik Levy, Autumn Truffle, Blackberries, Nuts Akami Tuna Fish, Tasty Islands Cruise Like a Masterpiece of Damien Hirst, a Painter s Pallet of yellow Vegetables with Elderflower Saddle of Cod, Fgotten Vegetables, Seabuckthn Gelee, Angelica Vinaigrette Blue Lobster Chartreuse with Raspberry flavours and a Coco-Ginger Foam Roasted Pigeon Breast, Red Cabbage Spiced Confit, Granny Smith Apple Rabbit shoulder candied f 20 hours, Parsnip and Apricot, Rabbit Jus with Cardamom Veal Fillet in a black Crust, Veal Cheek and Salsify Carbonara, Fenugreek Sauce Potato and Truffle Cappuccino Quince: Cubism of Quince and Passion Fruit, Mascarpone Cream with Vanilla Pear: Creamy Caramel, Fennel and Pear Salpicon, Lime Gel, Dill and Pear Sbet Chocolate: Candied Clementine Marmalade, Manjari Chocolate Mousse, Praline Ice Cream Sweet Signature F 4 Courses: 149 Or F 3 Courses (starter + main course + dessert): 108 (Not including Friday and Saturday evenings, Sunday lunch, public holidays)

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

MENU. Summer Vegetables and Fruits as a Painter's Pallet 38. Goose Foie Gras and Truffle terrine with garnish 48 MENU SUMMER VEGETABLES Summer Vegetables and Fruits as a Painter's Pallet 38 GOOSE FOIE GRAS Goose Foie Gras and Truffle terrine with garnish 48 TRUFFLE Potato and Truffle emulsion ½ Ption 45 CAVIAR Sliced