Hémicycle

A complete lunch formula including a starter, a main course, and a dessert. This menu is designed to be served quickly, within an hour, ideal for lunch breaks. Dishes vary according to the day's market products.

A three-course menu highlighting the chefs' signature dishes. It offers a starter, a main course, and a dessert representative of the restaurant's culinary style. Served in one hour to adapt to time constraints.

A more elaborate 6-course tasting menu. It offers a true immersion into the chefs' creative universe through a succession of dishes. A gastronomic experience to take the time to discover the cuisine.

The signature evening menu, offering a complete exploration of the chefs' cuisine. It is the most accomplished gastronomic experience offered at dinner. Expect a series of creative and refined dishes.

A 5-course tasting menu served only at dinner. It allows you to discover the restaurant's culinary philosophy through a selection of varied dishes. Probably focused on original creations around pasta or cereals according to the pun, but faithful to the gastronomic style.

A 5-course vegetarian tasting menu. It highlights vegetables and plant-based products worked with haute cuisine techniques. An ideal option to discover the chefs' cuisine without meat or fish.

A starter featuring San Marzano tomato stuffed with gnocchi alla sorrentina. It is accompanied by a rich sauce with white butter and parmesan, enhanced by a black lemon ketchup. A dish combining vegetable freshness and Italian indulgence.

Thin pasta served with an original warm tomatillo vinaigrette. The dish includes cuttlefish and a black ink sauce, providing deep marine flavors. Agastache adds an aniseed herbal note.

Crab meat cooked naturally, served with a creamy sabayon made with coral and flavored with savory. Accompanied by small pasta (Ditalini) and a tangy fermented plum condiment. A sophisticated and textured seafood starter.

Roasted ceps served with barbecue-grilled escarole for a smoky flavor. The dish is enhanced with green tomato, shiso for freshness, and pistachios for crunch. A dish with earthy and undergrowth flavors.

Vivane fish prepared like Japanese grilled eel (Unagi), probably glazed. Served with fresh cucumber, trout roe, lovage, and spinach. A mix of marine and vegetable flavors with a touch of Japanese inspiration.

Roasted quail to share for two people, stuffed with spicy chorizo and crispy dried peppers. It is accompanied by a consommé, a tangy cherry jus, and a rich liver fritter. The indicated price is per person.

Rabbit meat presented in a terrine style, accompanied by a stuffed zucchini flower. Served with a creamy raw cream and peppery watercress. A rustic dish revisited with elegance.

Roquefort cheese worked into a light and airy texture. It is paired with rosehip, crunchy walnuts, and an apricot-mustard condiment. A cooked interpretation of blue cheese.

36-month aged Comté cheese, served with a crispy texture and flavored with Breton curry. Accompanied by a green tomato ketchup for acidity. A play on textures and spicy flavors around the cheese.

A daring dessert based on lettuce and roasted peach. It incorporates marine notes (sea beans), spicy notes (yuzu kosho), and floral notes (geranium). Served with a crispy cheesecake base.

Sweet potatoes worked into filaments like spaghetti, combined with the acidity of raspberry. Accompanied by a light yogurt and star anise mousse, and a seed ice cream. A lovage sauce completes this vegetal and gourmet dessert.

Candied plum served with pollen and a cocoa nib preparation. Topped with an emulsion of dark chocolate spiced with peppers and a coffee sauce. A rich dessert with bitter, fruity, and chocolate notes.

Bottle of mineral water, still or sparkling, 75cl size.

Fresh or artisanal fruit juices.

Classic espresso or long coffee to finish the meal.

Selection of teas or herbal infusions.