snacks
gougères with duck liver, abricot & duck breast 85
tomato on crouton with pine nuts, lardo & oregano 75
olives from provence 50
menu
oysters
”roumégous size5”
natural per piece 35
gratinated with parsley, garlic & butter per piece 45
”gillardeau joséphine size3”
natural per piece 50
garnished with grape & piment d’espelette per piece 60
degustation démodé
3 or 5 courses composed by the kitchen
served only for the entire table
3 courses 450 / 5 courses 650
sample menu
horse mackerel & sauce vierge
ravioli a la “maison” with small chanterelles
saddle of rabbit with black olives & artichokes
3 pieces of french cheese
caramelised nectarines with fresh laurel, rosemary & fromage blanc sorbet
appetizers
tuna crudo with tomato, grape & melon 135
ratatouille 135
agnolotti a la “maison” with sage & funnel chanterelles 155
paté de campagne 145
foie gras with glazed berries, brioche & walnut 195
a la carte
main courses
roasted monkfish tail with petits farcis & lardo 385
duroc pork cutlet with snails, citrus & croutons 245
pigeon with black trumpet, agen prunes & sauce salmis 395
beef tenderloin in black pepper with bone marrow & “anchoiade” 375
all mains are served with two different servings of seasonal vegetables
one cold & one hot
cheese
selection of french cheeses
3 pieces 135 5 pieces 185
desserts
lemon sorbet with olive oil & citrus “salad” 105
tarte tatin with plum, armagnac & vanilla ice cream 125
mont blanc with chestnuts & hazelnut ice cream 115
a scoop of ice cream 45
changes may occur