The
Plate

Antoine Larmaraud makes us enjoy his various French and international experiences in luxury hotels and authors’ pubs. Trained at the Paul Bocuse Institute, he likes to share his love of products. Thibault cuilleron is an early enthusiast for wines and quickly forms himself in the world of wine. His taste quickly asserts itself for the nature wines. Like his three partners, the desire to please.

MENU

available lunch and dinner from tuesday to saturday

MENU

Starter + Main + Dessert 35€

STARTER 11€

Cream of Feta Cheese with Cumin, salad of Figs & Watercress, walnut vinaigrette and black olive powder
ou
Heirloom Tomatoe’s mix, anchovies marinated with salge and kalamata olive’s paste

MAIN 21€

Pollack fish from Brittany, cream and trout eggs in a buckwheat ravioli, fresh fennel’s olive oil and veggie broth
or
Pork mignon roasted in a sesame and peanut crust, two beans in a cream, sauteed mushrooms et confit shallots
or
Veal sweetbread, small pan fried potatoes, wild mushrooms and veal juice with caperberries (
add 15€)

DESSERT 7€

Pan fried yellow plums, gel of black tea, chicken milk and almond ice cream
or
Sandy crust biscuit with cured melon, spicy coconut sorbet

MENU

DU SOIR

Unique menu to take away and reheat during confinement from 10 am to 3 pm (see above)