Small ravioli with langoustine cream sauce (+3)

•

The Hot Duck ©, grilled foie gras and parmesan cheese

•

Burgundy-style small snails

•

Soft-boiled egg, celeriac emulsion, crispy baked potatoes

•

Normandy-style mussels cooked on the plancha, toast with coriander and fresh cheese

•

Roast small pumpkin, smoked duck breast fillet and roasted hazelnuts

•

Plain scallops and sea bream marinated, souffléed and crisp buckwheat

•

Browned cauliflower, marinated salmon, tarragon coffee, creamy burrata

Pan-sautéed thick beef ribsteak (300g) with béarnaise sauce (+ 3 €)

•

Shoulder of veal medium-rare-cooked, potato cylinder flavored with foie gras, roast mushrooms

•

Casserole of pork cheeks braised with red wine, baby Trofie pasta

Scallops with black garlic, flavoured broth, pak choi cabbage and raw mushrooms

•

Octopus cooked on the plancha, lovage green butter, lemon preserve and Brussels sprouts

•

AND EVERY FRIDAY... It’s the lobster and macaroni gratin (+ 12€)

Roast young carrots, squash seeds and sumac, tangy clementines

Maison Dubois' cheeses

•

Cream puffs and caramel ice cream

•

Soft custard cream of chocolate and buckwheat, coffee ice cream, crispy gavottes

•

Apple preserve in puff pastry and roasted hazelnuts

•

Homemade Ice cream and sorbet

•

Ice absinthe soufflé, crispy dried fruit lace biscuit (with a 2cl glass of absinthe liqueur +3 €)

•

Michel Rostang’s Chocolate Custard Cream (with a 2cl glass of absinthe liqueur +3 €)