Main Dishes
Sole sautéed in butter sauce or grilled
49
Grilled or poached turbot
59
mousseline or dijonnaise - young spinach
Striped red mullet fillet
37
Bouillabaisse jus - structures of fennel - clams - château potatoes
Vol-au-vent of black-footed chicken (label rouge)
39
crispy sweetbreads - mousseline sauce - fresh fries
Fresh pasta with truffle (vegetarian)
46
Fresh truffle- forest mushrooms
Steak tartare style
29
onion – seasonings – raw egg
Seafood platter
170
2 persons - to be ordered one day in advance