ANCO

Raw salmon marinated in salt, sugar, and spices, served here with an Asian touch (nori seaweed, kimchi sesame) and freshness (yogurt, kaffir lime). Melting texture and sweet-sour flavors.

A mushroom tartlet filled with a light hazelnut mousse and a peppery arugula pesto. Forest floor and toasted hazelnut flavors.

Egg cooked slowly at low temperature (64°C) for a unique creamy texture. Served with Jerusalem artichokes, porcini mushroom mousse, truffle aroma, and quality bacon.

Artisanal gnocchi served with a rich sauce made with Comté cheese and Vin Jaune (a typical Jura wine with nutty notes), garnished with crispy fried onions.

Creamy risotto cooked with grilled prawns and a crustacean emulsion sauce. Served with Granny Smith apple and passion fruit for a tangy touch.

Roasted octopus tentacle, tender inside and crispy outside. Served with a spicy chorizo espuma, sweet parsnip, and fresh notes of pomegranate and lemon.

Roasted young duckling fillet, served pink. Accompanied by a fine carrot-citrus puree, roasted squash, and a kalamansi (small acidic citrus) foam.

Pork belly slow-cooked then roasted to be tender and crispy. Served with celery, zaatar spices, and a toasted sesame sauce.

Creamy meat-free risotto, topped with honey-roasted squash, pan-fried eryngii mushrooms, and a chestnut-citrus mousse. Granola adds crunch.

Raw beef cut by knife (not minced), seasoned with Thai flavors and Parmesan. Served fresh with small grenaille potatoes.

Gourmet burger in a brioche bun with smoked bacon, Comté cheese, and onion confit. Served with grenaille potatoes instead of classic fries.

Creamy vanilla-scented cheesecake, served with exotic fruits (mango and passion fruit) for freshness.

A revisited Tatin tart with caramelized apples, enhanced by pink peppercorns and a tangy lemon gel. Served with vanilla.

Rich chocolate dessert shaped like a cocoa pod, combining the crunch of praline feuillantine, tonka bean, and the acidity of passion fruit.

Assortment of aged French cheeses: Comté (pressed paste), Saint-Nectaire (soft Auvergne paste), and Sainte-Maure (goat cheese).

A complete menu for children (4-12 years old) including a main course (salmon or homemade nuggets), a dessert (mousse), and a drink of your choice.