Lunch formula
Only for lunch menu from Monday to Friday
1 starter + 1 main course + 1 mineral water 50 cl or 1 glass of wine
or
1 main course + 1 dessert + 1 mineral water 50 cl or 1 glass of wine
Monday, October 20
Choice of starters:
Artichokes “poivrade” with truffle vinaigrette
or
Rockfish soup, rouille sauce and croutons
or
Gravlax-style salmon with celery rémoulade
Choice of main courses:
Long-cooked chuck steak, sweet potato variations, wine lees sauce
or
Lightly seared swordfish, Niçoise with basil and delicate anchovy sauce
or
Porcini mushroom risotto with aged Parmesan and parsley Choice of desserts
The slate
Marinated tuna tataki-style, pickled red onions, radish and cucumber, tomato gel
30€Foie gras terrine, apricot and fig chutney, toasted hazelnut bread
28€Monkfish tail confit in olive oil, fresh herb gnocchi, lobster sauce
38€Honey and beer-braised pork knuckle, buttered cabbage scented with juniper
32€MENU
58€
Starter + main course + dessert
Starters
6 Marennes oysters spécial N° 2 with condiment
or
Scallop carpaccio with citrus fruits
Main Dishes
Monkfish medallion with mustard
or
Spicy marinated chicken skewer with baby potatoes
DINNER COURSE
Only in the evening
58€
Amuse bouche, starter, main course and dessert.
Amuse bouche
Seasonal appetiser
Example:
Zucchini fritters or Barbajuan
Starters
Small stuffed vegetables, Monaco-style
or
Sea bream carpaccio with summer black truffle
Main Dishes
Monkfish meunière with parsley butter, mashed potatoes
or
Free-range poultry roasted on a spit, vegetables Provençal-style
Desserts
Choose one among our daily showcased desserts
The seasonal menu
Starters
Main Dishes
Desserts
List of allergens
Some of our dishes may contain allergens. Here is a list of the icons on our menu that indicate potential allergens.
Peanuts
Celeriac
Crustacean
Nuts
Gluten
Milk
Lupin
Molluscs
Mustard
Eggs
Fish
Sesame
Soybeans
Sulphites
