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€

Roasted Octopus, bread crumbs and three kinds of sauces:Fresh herbs/Lime/Satay
ou
Fish Ceviche, squid ink leche de tigre, celery an green apple salad, crunchy rice and guacamole

MAIN 21€

Half cooked Tuna, summer vegetables tian with parmigiano, rostaed beetroot, eggplant caviar and rhubarb  creamy sauce
or
Long cooked lamb with spices, green peas, pepper, iodine mayonnaise and currant meat juice
or
Veal sweetbread, smal potatoes, wild mushrooms and veal juice withe caperberries(
add 14€)

DESSERT 7€

Pastry chou with mascarpone and tonka bean whipped cream, strawberries and caramel and chocolat ganache
or
Coconut milk Tapioca, homemade granola, muldberries and red fruits/wasabi ice cream

MENU

DU SOIR

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