Le 39V

Lunch formula allowing you to choose two dishes (starter and main or main and dessert). Ideal for a business lunch or a quick discovery of the chef's cuisine.

Complete lunch formula including starter, main course, and dessert. A balanced gastronomic experience to fully enjoy the midday menu.

Fresh salad highlighting semi-cooked or raw red tuna. Accompanied by the acidity of rhubarb and the sweetness of ajoblanco (cold almond soup). Mediterranean flavors.

Luxury blue lobster salad, renowned for its fine flesh. Served with fresh tomatoes and an original watermelon Bloody Mary-style sauce. Fresh and iodized.

Thematic tasting menu combining lobster and cherries. A succession of creative dishes exploring this sweet and savory land-sea pairing.

The chef's grand tasting menu in six courses. A complete immersion into the restaurant's culinary world with its signature dishes.

Selection of 4 glasses of wine chosen by the sommelier to pair with your meal. Allows you to discover different vintages.

Complete wine experience with 6 glasses of wine paired with a tasting menu. Ideal for wine lovers.

Dry and fruity white wine from Alsace. Notes of white flowers and fresh fruits. Perfect to start the meal or accompany light starters.

White wine from the northern Rhône valley. Rich and mineral, often with notes of white-fleshed fruits and almond. Great complexity.

Red wine from the Southwest, structured and generous. Aromas of black fruits and spices. Pairs well with meats.

Red wine from Bordeaux (Right Bank), dominated by Merlot. Round, fruity with silky tannins. Elegant and classic.

Assortment of 3 starters in tasting portions. Allows you to taste several creations at the beginning of the meal.

Large assortment of 5 starters in tasting portions. A true palette of flavors to begin.

Traditional French pâté en croûte. Rich duck and foie gras filling cooked in a golden pastry. Served with tangy pickles for balance.

Vegetable dish highlighting wild mushrooms (girolles). Combined with the freshness of tomatoes and almonds, enhanced by the floral scent of elderflower.

Delicate zucchini flowers, stuffed and accompanied by marinated sardines. Original touch with citrus notes and a peanut-nori seaweed mix.

Quality prawns served marinated (raw), carpaccio or tartare style. Accompanied by creamy avocado and Beluga black lentils.

Fresh red tuna starter. The rich fish is balanced by the acidity of rhubarb and the sweetness of the cold almond soup (ajoblanco).

Fresh pasta presented in an open style (not closed), topped with seasonal vegetables and flavored with summer truffle. A refined and aromatic dish.

Tender and noble cut of beef, served with pommes dauphine (light potato puree fritters). Topped with a classic pepper sauce.

Duo of lamb: a grilled chop and melting confit shoulder. Accompanied by small green vegetables and a fermented black garlic condiment.

Fresh fish of the day depending on availability. Two side dishes to choose from: either with artichokes and yellow wine (Jura style), or with shellfish and lovage (celery flavor).

Airy lobster soufflé, served with a rich crustacean velouté to pour over. A touch of blackcurrant adds an unexpected fruity note.

Sweetbreads (noble offal) crispy on the outside and melting on the inside. Served with melting eggplants and girolle mushrooms.

Assortment of aged cheeses chosen according to the season. Served with bread.

Fresh and creamy goat cheese, seasoned with olive oil and fragrant summer truffle. Served on or with toast.

Selection of homemade ice creams and sorbets. Perfect for a light and refreshing end to the meal.

Rich artisanal ice cream made with cream from Normandy. Enhanced with honey and pollen for floral and sweet notes.

Assortment of fresh seasonal red berries (strawberries, raspberries, etc.). Served simply with whipped cream.

Warm and airy chocolate soufflé, enhanced with a hint of Basque Espelette pepper. Requires cooking time, to be ordered in advance.

Cherry dessert: warm pan-fried cherries, small clafoutis cake, all accompanied by pistachio ice cream and a herbaceous touch of tarragon.

Spectacular frozen dessert. Vanilla ice cream covered with meringue and baked or flambéed. Hot-cold contrast.

Apricot variations in textures: fresh (raw) and cooked (roasted with an aromatic herb). Served with a moist 'chiffon cake'.

Raspberry dessert on an almond biscuit (Mirliton). Accompanied by sweet almond flavors and a touch of Amaretto liqueur.