La Petite Tour

Lunch set menu allowing you to choose two dishes from the starter, main course, and dessert. A quick and economical option for lunch.

Complete menu including a starter, a main course, and a dessert. Ideal for discovering the chef's cuisine at a fixed price.

Mackerel fillet gratinéed with a savory miso paste, served with a bitter red endive salad, crunchy almonds, and oranges. A balance between fatty, bitter, and sweet.

Low-temperature cooked egg (64°C) for a melting texture, accompanied by butternut squash, toasted hazelnuts, and a Jerusalem artichoke cream. Rich and creamy dish.

Raw white fish (sea bass) marinated in citrus juice, served with pieces of sweet mango and tangy sorrel. Fresh and light.

Creamy pumpkin soup flavored with lemongrass, enriched with coconut cream and served with croutons. Sweet flavors with an Asian touch.

Low-temperature cooked duck foie gras, served with a sweet and savory onion and pear condiment. Buttery texture and rich taste.

Cod fillet cooked just right (nacreous), accompanied by celery, fresh green apple, and a light herb sauce. Delicate and aromatic dish.

Roasted free-range chicken, served with a creamy root vegetable purée (parsnip and salsify) and fermented black garlic condiment. Sweet and umami flavors.

Veal meat slow-cooked until tender, served with glazed carrots and a reduced meat jus. Comforting and classic dish.

Pan-seared scallops, accompanied by sweet potato and dill, served with a sauce made from scallop coral. Marine and sweet flavor.

Creamy Italian rice cooked with finely chopped seasonal vegetables and topped with parmesan cheese shavings. Flavorful vegetarian dish.

Noble cut of Norman beef, served with homemade mashed potatoes. A classic of French cuisine.

Selection of various cheeses aged to maturity. Usually served with bread before or instead of a sweet dessert.

Pears gently cooked in syrup, served with a crispy cocoa crumble, a vanilla compote, and chocolate ice cream. Fruity and gourmet dessert.

Pastry composed of layers of crispy puff pastry alternated with a light cream flavored with vanilla and tonka bean. Airy and crispy texture.

Creamy lemon cream, with sweet pine nuts and mint, served with Earl Grey tea ice cream. Fresh and fragrant dessert.

Discovery menu composed of 5 successive dishes chosen by the chef. A complete gastronomic experience for dinner.