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€

Wild mushrooms veloute, deepfried crunchy braised chicken ball, leeks and veal juice
ou
Smoked herring, green salad and pear with yoghurt sauce, lemon drop cocktail

MAIN 21€

Halibut poached with citrus fruits, cream of roasted potatoes and fennel
or
Lamb shoulder cooked 7 hours, fresh corn risotto, yolk egg marinated in soy sauce and capers condiment
or
Suggestion 32€ (Menu +11€)
Veal sweetbread roasted with butter, sauteed mushrooms, grilled potatoes and capers veal juice

DESSERT 7€

Poached pear, coconut milk tapioca, nori powder and celeri sorbet
or
Pecan nut cream, shortbread, buckwheat ice cream and chocolate tile

MENU

DU SOIR

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