Les Fables de La Fontaine

Lunch menu including a starter, a main course, and the dessert of the day. An economical option for a complete midday meal.

A creamy soup made with butternut squash. Garnished with grated cashew nuts and flavored with curry for a spicy and comforting touch.

Roasted pollack fillet (white fish). Served with juniper-flavored celeriac and crisp green vegetables.

A crumbly butter biscuit typical of Brittany, topped with a light white cheese and citrus mousse. Accompanied by a refreshing lime sorbet.

Fixed-price menu allowing you to choose a starter, a main course, and a dessert from the menu options. Ideal for discovering the chef's cuisine.

A surprise tasting menu in six courses, designed for the entire table. Let the chef choose the dishes for a complete culinary experience.

A light and creamy cauliflower mousse. Served with herb mayonnaise, crispy buckwheat, and grated vegetables for texture.

Tartlet filled with candied squash and clementine for a sweet and sour flavor. Enhanced with rich Isigny cream flavored with nutmeg.

Raw fish (horse mackerel) cut into small cubes, seasoned with earthy beetroot and tart green apple. Fresh and iodized.

Dish of small, round Sardinian pasta cooked like a creamy risotto. Enriched with Parmesan and fragrant black truffle.

Slow-cooked egg for a silky white and creamy yolk. Served with mushrooms, celeriac purée, and a light emulsion.

Cod fillet cooked to a pearly finish, accompanied by cabbage and broccoli. Served with a broth flavored with citrus butter.

Pan-seared scallops served with soft gnocchi and mushrooms. Topped with a rich sauce made with Jura yellow wine.

Steamed white fish and vegetable stew, served in a creamy fish soup flavored with garlic and saffron. A traditional dish from the South of France.

Piece of veal slow-cooked until tender. Accompanied by Swiss chard, millet, and a meat jus flavored with tarragon.

Young duck grilled over barbecue for a smoky flavor. Served with sweet parsnip, creamy polenta, and a touch of candied lemon.

Assortment of aged artisanal cheeses. Served with a small green salad dressed with balsamic vinegar.

Rich pistachio dessert with a crunchy praline center. Contrasted by the bitterness of coffee jelly and ice cream made with roasted soybean powder (Kinako).

Intense dark chocolate dessert from Tanzania. Accompanied by a creamy vanilla ganache and cardamom-flavored ice cream.

Fresh exotic dessert combining mango and passion fruit. Enhanced by a ginger whipped cream and a pineapple-shiso sorbet.

Warm and airy candied lemon cake. Served with almond liqueur ice cream and a crispy tuile.