Menus

Discover the menu* offered by the chefs : 

  • 31/08/2018 - 28/10/2018: Laure Genonceaux - Brinz’l 
  • 29/10/2018 - 28/12/2018: Maxime Maziers - Bruneau

 

*Important notice: Meatless alternative ≠ vegetarian !

  • Laure Genonceaux - Brinz’l (31/08-28/10)

    Appetizers

    • Beetroot cheesecake
    • Cauliflower and North Sea prawns panacotta
    • Nobashi tartare with potato foam

    Starter

    Salmon tartare and avocado cream with a ginger jus

    Second Starter signed Denis Roberti (Only Friday and Saturday)

    Squash velouté, the perfect egg, chorizo foam and a tartufata crisp

    Main course

    Foie gras-stuffed quail, Jerusalem artichoke foam and a salsify salad

    Desert

    Mango carpaccio, coco cake and passion fruit sorbet

  • Maxime Maziers - Bruneau (29/10 - 28/12)

    Appetizers

    • Beef roll Cipriani
    • Candy of foie gras and smoked eel
    • Bluefin tuna and king crab

    Starter

    Seared scallops, crustacean cappuccino

    Second Starter signed Denis Roberti (Only Friday and Saturday)

    Ravioli stuffed with duck confit and a foie gras medallion with a consommé of lacquered duck

    Main course

    Roasted deer with herbs, construction of celery

    Desert

    Intense chocolate dome and passion heart