MENU THE
STARTERS
Open mushroom ravioli, country bacon emulsion, organic egg yolks | 20 No extra charge
Carpaccio of scallops, topped with a citrus sauce ponzu style and pomegranate | 22 Supplement ½ board 5€
Bellota ham, aged 48 months, with pan con tomate bread | 29 Supplement ½ board 10€
6 Leucate oysters from Stéphane | 19 Supplement ½ board 3€
DISHES
Pan-fried fillet of Saint Pierre, mashed pumpkin, oven-roasted with madeleine, veal jus | 37 Supplement ½ board 8€
Stuffed guinea fowl supreme (100 days), fine tart, shitake duxelles and porcini mushrooms, poultry juice with trumpets of death | 31 Supplement ½ board 3€
Small spelt cooked as a risotto with butternut and shellfish, horseradish and turmeric emulsion | 24
No extra charge
Royal pigeon pastilla, almond, Banyus reduced trunk juice | 38 Supplement ½ board 10€
Fresh fish | Price according to market conditions
DESSERTS
Mont Blanc in a meringue shell, chestnut heart and Armagnac, chestnut mousse | 13 Supplement ½ board 4€
Williams pear poached with spices, 70% dark cocoa espuma, cocoa crumble | 13 No supplement
Citrus tartlet, Yuzu cream, Matcha green tea ganache, candied lemon peel | 13 Supplement ½ board 5€
Selection of 3 cheeses matured by the Cheese Taster | 13 supplement ½ board 5€
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