Main Dishes
Pigeon from Anjou ‘Clamart’
42
peas - sage sauce
Fillet of meagre
37
asparagus from Malines – braised sea lavender – jus of Noilly Prat and vadouvan – dried bottarga
Sea bass in salt crust (2p)
70
virgin sauce - marinated fennel - eggplant caviar
Grilled ‘Limousin’ beef short loin
38
green asparagus – bordelaise sauce – sweet onion cream – Ratte du Touquet potatoes
Grilled or poached turbot
49
mousseline or dijonnaise - warm vegetables
Ravioli with green asparagus (vegetarian)
30
tomato coulis - grilled halloumi
Sole sautéed in butter sauce or grilled
42
Seafood platter
150
2 persons - to be ordered one day in advance
Steak tartare style
26
onion – seasonings – raw egg