Les roses

Seasonal Dishes

Roasted Saint-Pierre

Miso Broth ∙ Lemongrass ∙ Passion Fruit Ravioli

38

Shoulder ol Lamb Confit

Foie Gras ∙ Spinach ∙ Black Garlic Juice

38

Cardamom Infused Pear

Sweet Wine ∙ Almonds ∙ Butter Shortbread

16

Inspiration Menu

This proposal is not subject to change.

Scallops in Raw

Kalamansi ∙ Céleri ∙ Basilic Pourpre

Lobster from Brittany

Citrus butter ∙ Pine nuts ∙ Parsnips

Steamed Cocoa Biscuit

Creamy Manjari ∙ Vanilla Ice Cream ∙ Candied Piquillos

79

Wine package with the Inspiration 3 glasses menu 39 €.
Thierry CORONA selection,
Sommelier of the Year Gault & Millau 2023

Sunday Lunch Menu

65€

Sunday 11 December & Sunday 18 December 2022

Tempura of Yellow Pollack

Saffron Rouille ∙ Lamb’s lettuce ∙ Lemon caviar

∼∼∼

Snack Scallops

Artichoke ∙ White Sesame ∙ Shellfish Juice

Or

Bresse Duck

Parsnips ∙ Pistachio Sponge ∙ Yellow Wine Sabayon

Or

Racines de chez Sandrine

Roasted Hazelnuts ∙ Potato ∙ Madras Curry

∼∼∼

Brownie

Medjool dates ∙ Hay infused cream ∙ Beetroot sorbet

Or

Carrot Cake

Diplomat Bruccio ∙ Marrons Confits ∙ Sorbet Orange Sanguine

Or

Cheese Trolley
Chutney ∙ Jam ∙ Dried Fruit

Cheese Trolley and Dessert  +16

Christmas Menu

Sunday 25 December & Monday 26 December 2022

To start…Poached Duck Foie Gras

Quince ∙ Parsnips ∙ Cocoa nibs

*

Beetroot Cannelloni

Caviar Maïlov ∙ Smoked Goat ∙ Iodine Emulsion

*

Lobster from Brittany

Lemon confit ∙ Pine nuts ∙ Cauliflower

and/or

Fillet of Doe

White Lard ∙ Nut Chutney ∙ Trumpet Pickles

*

Brie with Truffles

Pain Noir ∙ Poire Confite ∙ Moelleux Wine Jelly

*

“Jivara” Yuzu Ganache 

Spéculoos ∙ Caviar Lemon ∙ Cheesecake Sorbet

*

To finish… Passion Fruit Paste

Fennel ∙ Green Anise Meringue

6 services : 92 €
7 services : 110€

New Year’s Eve Menu

210 €

Marinated Langoustine from Britany

Kalamansi Vinegar ∙ Red Quinoa ∙ Caviar Seeds

*

Foie Gras Sweets

Madras Curry ∙ Watercress ∙ Carrot with Ginger

*

Roasted St. Pierre

Melanosporum Truffle ∙ Celery root ∙ Hazelnuts

*

Roasted Bresse Poularde

Sweetbread Crickets ∙ Buckwheat ∙ Smoked Cream

*

Coconut Milk Panna Cotta

Champagne Soup ∙ Mango ∙ Passion Fruit Gel

*

Pear Confit with Butter

Praline ∙ Milk Rice Ice Cream ∙ Lemon Thyme

*

To end the year

Truffle ∙ Fruit Paste ∙ Marshmallow

Late Night Dinner

Friday and Saturday until midnight

Raw Scallops

Kalamansi ∙ Celery ∙ Purple Basil

25

Brittany lobster
Citrus butter ∙ Pine nuts ∙ Parsnips

48

Poularde de Bresse

Trompette crust ∙ Braised chicory ∙ Quinces

38

Cheese Trolley
Chutney ∙ Jam ∙ Dry Fruits

16

Steamed Cocoa Biscuit
Manjari Creamy ∙ Vanilla Ice Cream ∙ Candied Piquillos

16

The chef will be happy to offer you dishes with seasonal colours.