La Table du 53

A fresh preparation highlighting different varieties of turnips with a citrus vinaigrette. Crisp vegetal flavors enhanced by the acidity of the fruits.

Runny yolk egg served on a creamy, hazelnut-flavored Jerusalem artichoke velouté, with black truffle. A rich, creamy, and very aromatic starter.

Thin slices of raw scallops served with a cauliflower purée flavored with smoked haddock. A delicate marriage between the sweetness of the shellfish and the smoky taste of the fish.

Creamy duck foie gras terrine accompanied by a tangy beetroot and raspberry coulis. The classic balance between the rich fat of the foie gras and the acidity of the red fruits.

Succulent prestige oysters, served with smoked hay-infused cream and citrus jelly. Complex iodized flavors with woody and fresh notes.

Fresh market fish served with a light shellfish jus flavored with fennel. A delicate marine dish with anise notes.

Top-quality roasted farm chicken, served with melting potatoes and a rich yellow wine sauce. Rustic and deep flavors.

Beef cheek slow-cooked until extremely tender, served with an intense red wine sauce. A comforting and melt-in-your-mouth dish.

Lamb shoulder cooked very slowly then smoked, served with grilled cabbage. The meat falls off the bone, offering smoky and savory flavors.

Puff pastry pie filled with pigeon and foie gras, served with a fermented honey sauce. A rich and traditional gastronomic dish, often served for sharing (price per person).

Creamy ginger-infused dessert cream, served with exotic fruits. Fresh, creamy, and slightly spicy.

Chocolate cake with a molten center, served with coffee ice cream and nuts. A gourmet dessert playing on textures and the hot-cold contrast.

Artisanal ice cream flavored with Bourbon vanilla from Madagascar. Sweet and very aromatic.

Raw milk hard cheese, aged for 40 months. Very intense, fruity, and salty taste with crunchy crystals.

Lunch formula including a starter and a main course, to be chosen from the dishes marked with an asterisk (*) on the menu.

Complete lunch formula including starter, main course, and dessert. Choices are made from dishes marked with an asterisk (*) for the starter and main course.