Lunch menu
This is where cookery unfolds enhanced by a touch of utter madness

The lunch menu is a “table d’hôte”.
The main course includes the first course,
a cup of coffee, tea or infusion.

First courses

  • Root vegetable soup

    crème fraîche, bread tuile


    Pella 2013, Kydonitsa Experience, Domaine Ligas, half-glass 8.5 $, glass 17 $

  • Confit duck and foie gras agnolotti

    prosciutto, Parmigiano Reggiano emulsion and bouillon


    Crozes Hermitage 2015, Aux Bêtises, David Reynaud, half-glass 8.5 $, glass 17 $

  • Snow crab

    scallions, roasted lemon gel, coriander, grissini, turnip (extra 10.)


    Eden Valley 2015, The Empress Riesling, Teusner, half-glass 6.5 $, glass 13 $

  • Venison terrine

    shallot purée, pistachios, lingonberries


    Badischer Landwein 2013, Tschuppen, Ziereisen, half-glass 8.5 $, glass 17 $

  • Arctic char gravlax

    lemon crème fraîche, radish, honey gastric, turnip, daikon


    Côtes du Jura 2014, Savagnin Ouillé, Didier Grappe, half-glass 7.5 $, glass 15 $

Main courses

  • Cavatelli

    28 $

    tomato sauce, capers, shiitake mushrooms, Parmigiano Reggiano


    Pella 2013, Kydonitsa Experience, Domaine Ligas, half-glass 6.5 $, glass 13 $

  • Skate wing

    32 $

    polenta, shiitake mushrooms, roasted squash, Kalamata olives, Parmigiano Reggiano


    Côtes du Jura 2014, Savagnin Ouillé, Didier Grappe, half-glass 7.5 $, glass 15 $

  • Haunch of venison

    45 $

    potato purée, Brussels sprouts, carrots, tubular chanterelle mushrooms, bordelaise sauce


    Chinon 2015, Le Dolmen, Domaine Jaulin-Plaisantin, half-glass 6.5 $, glass 13 $

  • Flank steak

    40 $

    squash purée, savage rice, parsnip, confit Jerusalem artichoke, savory sauce


    Achaia 2015, Noir de Kalavryta, Tetramythos, half-glass 7.5 $, glass 15 $

  • Halibut

    52 $

    celeriac purée, black trumpet mushrooms, leek fondue, herring roe, carrots, beurre blanc


    Crozes Hermitage 2015, Aux Bêtises, David Reynaud, half-glass 8.5 $, glass 17 $

  • Leg of lamb

    38 $

    beluga lentil cassolette, pearl onions, carrots, celery, oyster mushrooms, lingonberry sauce


    Rioja Reserva 2009, David Moreno, half-glass 7.5 $, glass 15 $

cheeses

  • Tomme des Broussailles and Pont Blanc

    12

    chervil, sunflower seed tuile, sunflower oil mayonnaise, strawberry and berry vinegar gel

Desserts

  • Pink pepper meringue and gel

    12 $

    praliné crémeux and sponge cake, roasted white chocolate, strawberry and balsamic vinegar granité


    Ratafia de Bourgogne 2013, Eric Darles , glass 10 $

  • Chocolate and miso tartlet

    12 $

    sweet clover ice cream


    Vin de France 2015, Rosé d'un Jour Grolleau gris, Ferme de la Sansonnière , glass 10 $

  • Sour cream cake

    12 $

    Dulcey chocolate ganache, sugar fudge sauce, iced sour cream


    Gaillac doux 2011, Loin de L'œil, Domaine Plageoles, glass 20 $

  • Caramelized white chocolate torte

    12 $

    yogurt and star anise cream, sea buckthorn gel and frozen yogurt


    Sauternes 2000, Réserve, Château Rousset-Peyraguey , glass 10 $

Note: menus and prices may change without notice.

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