Gentiane

Fresh scallops served with earthy beetroot and a creamy crème fraîche. Timut pepper adds a unique citrus note. A refined starter blending sweetness and zest.

A soft-boiled egg with a runny yolk, accompanied by Jerusalem artichokes and a rich hollandaise sauce. Trout roe adds a salty touch and brioche provides softness.

Salsify roots prepared to be crispy, served on a bed of creamy hummus. Smoked sardines provide an intense, salty marine flavor that contrasts with the sweetness of the hummus.

Tender beef tongue, crispy on the outside. Seasoned with lemon, fresh herbs, and jalapeños for a spicy and tangy touch.

A surf and turf dish combining the delicate meat of rabbit with smoked eel. Served with celeriac root and coated in a classic mustard and white wine sauce.

A line-caught white fish (Vieille), accompanied by melting potatoes and mussels. The dish is brought together by a bouillabaisse-style jus (fish soup) and a garlicky rouille sauce.

Crispy gnocchi served in a flavorful poultry jus. Enhanced with smoked Morteau sausage and shavings of old mimolette, a nutty aged cheese.

A mix of sautéed mushrooms enhanced by the umami of black garlic. Watercress adds a peppery note, and coffee contributes a surprising touch of bitterness and depth.

An impressive Charolais beef rib (1 kg), renowned for its tenderness and marbling. Grilled or roasted, it is served to be shared among diners.

A tender beef fillet coated in a mushroom and ham duxelles, all baked in golden puff pastry. Served with Brussels sprouts. A rich and elegant classic for two.

A platter of aged cheeses selected by the local cheesemonger 'Au chien sous la table'. Perfect for ending the meal on a savory note before dessert.

A dessert based on meringue, crispy on the outside and soft on the inside. Filled with fresh fromage blanc and citrus for a light and tangy end to the meal.

A light almond-scented mousse (espuma) with orange liqueur (Cointreau). Accompanied by small madeleine cakes and fruity mirabelle plums.

A rich chocolate tart with an airy soufflé texture. Paired with sweet caramel and toasted black sesame for a sophisticated flavor contrast.

A floral and fruity dessert combining the sweetness of lychee and the fragrance of rose. Served with crispy puff pastry and crushed pistachios.

A non-alcoholic version of the classic cocktail. Refreshing mix of fresh mint, lime, sugar, and sparkling water.

A mix of various fruit juices. A sweet, fruity, and non-alcoholic beverage.

Choice of classic coffee: short and strong espresso, Americano (more water), or macchiato (espresso with a drop of milk).

More generous hot drinks: coffee with milk, creamy hot chocolate, or cappuccino with its milk foam.

Selection of teas or herbal infusions. Served hot, ideal for digestion or comfort.

Various digestif liqueurs: Limoncello (lemon), Jet 27 (mint), Amaretto (almond), or Baileys (Irish cream liqueur).

Traditional fruit brandies. Strong, fragrant spirits distilled from pear, mirabelle plum, or mandarin.

Prestigious French brown spirits. Cognac is a grape-based brandy, Calvados is apple-based. Served in 4cl measures.

Herbal liqueur produced by Carthusian monks. A powerful and complex herbaceous taste, slightly sweet.