Garance

A fresh starter combining the sweetness of pear and the earthy flavor of celery. Accompanied by watercress condiment and horseradish sorbet for a pungent and refreshing note.

Scallops served with melted leeks. Enhanced with bergamot for a citrus touch and sea lettuce for an iodized note.

Veal brain with a creamy texture served in a light vegetable broth. Enhanced by chili oil for a slight kick.

Pontoise cabbage stuffed with pheasant meat (game). Flavored with juniper oil, providing woody and aromatic notes.

Pasta stuffed with Laqueuille blue cheese, a marbled cheese from Auvergne. Served with crunchy toasted walnuts and sweet butternut squash.

Tender roasted pork, accompanied by salty black olives. Served with artichoke-flavored Jerusalem artichokes and a touch of coffee for depth.

Pollock fillet (white fish) served on a buckwheat pancake. Seasoned with aromatic smoked garlic and sweet pink onion.

Cow's milk cheese from the Auvergne region, with a non-cooked pressed paste. It offers a supple texture and a characteristic nutty flavor.

Pear gently cooked in a spicy ginger-infused syrup. Served with a refreshing pear sorbet.

Warm and light soufflé flavored with Madagascar vanilla. Accompanied by ice cream for a temperature contrast.

A complete tasting menu consisting of five successive dishes. This menu must be ordered by the entire table to ensure the rhythm of the service.

Lunch set including three courses: a starter, a main course, and a dessert. An ideal option for a complete fixed-price meal.