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.

Our lunch menu changes daily and offers an
affordable, tasty and light cuisine.

MENU

available lunch and dinner from tuesday to saturday

MENU

Starter + Main + Dessert 41€

STARTER 14€

Smoked Salmon gravlax, candied lemon, beet ketchup and horseradish whipped cream
ou
Veal tartare, dill pesto, smoked haddock, pomegranate and hazelnuts
ou
Perfect egg, corn puree, bun and Serrano ham powder

( add +10€ Foie Gras)

MAIN 28€

Pork mignon roasted in a pistachio crust, carrots, marengo juice and mustard leafs
or
White seafish filet with nori seaweeds, vanilla parsnip puree, smoked herring eggs and citrus sauce
or
Veal sweetbreads, mushrooms and meat juice (add 16€)

DESSERT 9€

Poached Pear, mushrooms, black chocolate and tonka ganache, kasha
or
Candied butternut, ricotta foam, crusty almond and pumpkin,seeds, tarragon oil and pumpkin sorbet

ou

Cheese plate

Lunch MENU

AVAILABLE FOR LUNCH FROM TUESDAY TO FRIDAY