5 courses– 58

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The foie gras
Toasted bread, candied apple and pear with pepper from Madagascar

The egg
Soft boiled and crispy with five spices, green beans and roasted cabbages

The beef
Braised cheek with red wine, cooked in a green cabbage leaf, « Grenaille » potatoes

The scallops
Grilled scallops, cauliflowers in two ways and green pear

The cheesecake
Chocolate and caramel cheesecake

9 courses  –  96

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The foie gras
Toasted bread, candied apple and pear with pepper from Madagascar

The egg
Soft boiled and crispy with five spices, green beans and roasted cabbages

The mushroom
As a panna cotta, trilogy hot /cold with thaï basil

The salmon
Grilled filet with sesame seeds, chard with ginger and pearl barley

The gaspacho
Heirloom tomatoes gaspacho with virgin olive oil

The beef
Braised cheek with red wine, cooked in a green cabbage leaf, « Grenaille » potatoes

The scallops
Grilled scallops, cauliflowers in two ways and green pear

The cheese

Chocolate and caramel cheesecake

Vegetaria tasting menu  –  45

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The gaspacho
Heirloom tomatoes gaspacho with virgin olive oil

The egg
Soft boiled and cripsy with five spices, green beans and roasted cabbages

The mushroom
As a panna cotta, trilogy hot/cold with thaï basil

The  risotto
Zucchini and goat cheese from Québec

The Dessert
Cheesecake chocolat caramel

More details at the restaurant