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Starter + main course + dessert / 38€

Starter 11€
Marinated octopus, avocado, crisp and slightly acid vegetables like a talo
Crispy soft-boiled egg, leeks, raw mushrooms, ash vinaigrette
Kakos terrine and duck foie gras, lentils in old wine vinegar
Mimosa eggs as in the past
Shellfish bisque, crayfish delight, Espelette pepper puff pastry
Salmon tartar, oysters and sea bass with ginger
Crunchy gambas, citrus sauce, mesclun
Main course 22€
Veal’s head, poached tongue and brains, caper ravigote sauce
Viennese hake with mustard, spinach, mushrooms like a lasagna
Roasted poultry on a spit with herb butter, mashed potatoes
Cod a la plancha, caramelized endives with bitter orange, coriander oil
Loin of veal, fondant carrots, small grenaille potatoes, small capers, sage juice (extra charge + 2€)
Shoulder of lamb from the Basque Country, autumn vegetables, navarin juice
Roasted scallops in salted butter, baby spinach shoots and green apples (extra charge + 2€)
Crispy, melting farm pig rib, macaroni gratin, chorizo crumble
Desserts 10€
The traditional vanilla millefeuille with salted butter caramel (extra charge + 2€)
Mr Vidal’s sheep’s cheese, cherry jam
Roasted figs, cream cheese mousse, verbena ice cream and meringue
Christian Constant’s chocolate pie
Homemade profiteroles, hot chocolate sauce
Waffle with whipped cream, chocolate or caramel with fleur de sel
Floating island and salted butter caramel