+ d'infos

Carte Winter 2020

A la carte dining by Thomas Massoutier and Lydia Darasse

Starters

Duck foie gras from La Métairie Neuve, Aubrac beef consommé with black garlic and pot-au-feu garnish (18€)
Organic lentils and perfect egg from la Ferme des Demoiselles, smoked eel (15€)
Prawns dressed in kadaif, veal sweetbreads with miso, avocado and polenta blinis (16€)

Main courses

Skrei cod, hollandaise with buckwheat, Puylaurens spelled, shellfish and glazed vegetables (25€)
Beef chuck from Fargues butchery, local cheese and gnocchi with sage and capers jus (25€)
Ricotta and spinach raviole in saté, lemongrass broth and organic spinach sprouts (18€)

Desserts

Poached pear in warm wine, hay ice-cream, chestnut honey gingerbread (9€)
Frozen citruses parfait with raw and cooked kumquat, orange, lemon and grapefruit (9€)
Puffed sugar, Valrhona ivory, Guanaja and Jivara chocolates, truffle ice-cream (9€)