Astrance

A refined assortment of seafood, alternating raw and cooked preparations. The iodized flavor of shellfish is enhanced by a delicate consommé and sea herbs. To be enjoyed as a starter to awaken the palate with freshness.

An exceptional caviar accompanied by winter root vegetables and a herbaceous juice. The firm grains burst in the mouth, releasing nutty notes and subtle salinity. A luxurious starter that marries earth and sea.

A precisely cooked slice of vegetable, coated with a rich, umami-laden roasted onion juice and rye miso. The texture is melting and the flavors are deep and savory. A sophisticated vegetarian dish to be savored slowly.

A thin and crispy pastry topped with carefully selected seasonal vegetables. Everything is bound by an airy sabayon flavored with rosemary. A light and aromatic starter highlighting market produce.

A superior quality Japanese rice, cooked here with coconut milk and flavored with kaffir lime leaf. The grains are sticky and tender, offering a sweet and exotic flavor. A comforting dish with subtle Asian notes.

The fresh fish of the day, delicately steamed to preserve its texture. Accompanied by a red onion pickle that adds a tangy and crunchy touch. A light dish highlighting the quality of the product.

Scallops combined with bone marrow and a warm oyster, bound by a kombu seaweed butter. A bold mix of melting textures and intense marine flavors. Best enjoyed warm to appreciate the richness of the butter.

Poached langoustines served in a light and fragrant broth. Garnished with fresh herbs and edible flowers for a vegetal touch. The flesh is soft and delicate, perfect for crustacean lovers.

Very tender lamb from Lozère, grilled over embers. It is accompanied by sweet dates and ginger for a sweet-spicy contrast. The smoky flavor of the meat pairs perfectly with the condiments.

A fish with fatty, melting flesh, caramelized for a sweet and savory touch. Served with a creamy white butter enhanced by soy sauce. A dish rich in umami flavors, with a silky texture.

Turbot fillet marinated in koji (rice ferment) to tenderize the flesh and enrich the taste. Enhanced by notes of bitter orange for freshness. A noble fish prepared with a Japanese-influenced technique.

Veal sweetbread, a delicate offal, is pan-fried until golden and crispy on the outside. Seasoned with a fragrant morel oil for an undergrowth taste. A melting texture inside, highly appreciated by gourmets.

Pigeon roasted to perfection, served with its rich cooking juices and a touch of black curry. The meat is red and flavorful, enhanced by spices. A dish with character for lovers of feathered game.

A beautiful milk-fed veal chop, tender and juicy, from Corrèze. Accompanied by capers and piquillos for a tangy Mediterranean note. Delicate white meat seared to enhance its flavors.

A colorful assortment of seasonal vegetables cooked over embers. The fire cooking brings a slight smoky flavor while preserving the crunch. A healthy and flavorful accompaniment.

The tender heart of leeks, prepared with preserved lemon for acidity and black beans for texture. A simple yet refined vegetable dish, playing on contrasts of sweet and full-bodied flavors.

A corn semolina cooked slowly to achieve a creamy and rich texture. Enhanced with a fondue of melting parmesan. A comforting and gourmet dish, ideal as an accompaniment or on its own.

High-quality Japanese rice served simply with a white butter and a touch of soy sauce. The grains are firm and shiny. A small portion ideal for accompanying other dishes.

Lentils simmered with small diced carrots and soubressade, a spicy cured meat. A revisited rustic dish, offering earthy and slightly spicy flavors. Perfect as a rich accompaniment.

A small chocolate tart served warm, with a melting center. Sprinkled with toasted barley for crunch and fleur de sel to enhance the cocoa flavor. A classic and gourmet dessert.

A very fresh dessert based on iced citrus and yogurt sorbet. Flavored with Kampei mandarin and Tahiti lime. Ideal for finishing the meal on a light and tangy note.

A thin and crispy tulip-shaped biscuit, filled with local peanuts. Sorrel and wild herbs add a surprising herbaceous touch. An original dessert playing on textures and vegetable flavors.