The menu
MENU OF THE CHAMPAGNE METHOD FOR GOURMETS
OR 59€ WITH COLD STARTER, WITHOUT PAUSE
PARSNIP PURÉE, SMOKED DUCK BREAST, GRAPE COMPOTE, TAPIOCA TILE
PRESSED LEEKS AND SMOKED TROUT
OF RED WINE AND FISH: ROASTED PIKE-PERCH STEAK
WITH A SAUCE FROM COTEAUX CHAMPENOIS (LOCAL RED WINE) AND CELERY
FOR THE SECOND FERMENTATION, A « TIRAGE LIQUEUR »:
GOURMET BREAKAPPLE AND GRAPE SORBET WITH LOCAL RATAFIA DE CHAMPAGNE OF M. BARBE
FOR A GOOD SAUCE, A GOOD « REMUAGE »:
GUINEA FOWL SUPREME
A GOOD CHEESE BEFORE THE « DISGORGING » OF THE BOTTLES:
LOCAL CHEESE PLATE AND HIS CHUTNEY
FOR THE END, SUGAR TOUCH WITH « LIQUEUR DE DOSAGE »:
CHAMPAGNE AND GRAPE MERINGUE TARTLET
MIGNARDISES
MENU SÉLECTIONS DU TERROIR
STARTER, MAIN COURSE, CHEESE OR DESSERT : 35€
ANDOUILLETTE AND SWEETBREADS RAVIOLI
AROUND LEEK, SMOKED HERRING, AND HERRING CAVIAR
FRENCH BEEF, LACQUERED
SALSIFY, LOCAL CHICORY OF MATTHIEU VIARDET, AND BUCKWHEAT
VIENNESE COOKIE, GINGER SORBET FROM JOSSAMEL FACTORY, YUZU MOUSSE & LEMON MERINGUE
CHOCOLATE
MENU ÉTAPE FROM MONDAY TO FRIDAY LUNCH, EXCEPT NON WORKING DAYS
CAULIFLOWER
VEAL HEAD
COD BRANDADE
DUCK POT AU FEU
LEMON GRASS, GINGER AND CORIANDER
REVISITED VANILLA MILLEFEUILLE
PERSIMMON, ORANGE AND YUZU IN A SURPRISING DESSERT
VEGETARIAN MENU
CAULIFLOWER
KID'S MENU
LEMON, VIENNESE COOKIE, GIGER SORBET, YUZU MOUSSE & LEMON MERINGUE