Main Dishes
Pigeon from Anjou ‘Clamart’
42
peas - sage sauce
Grilled small sole fish à l’Ostendaise
38
North Sea shrimps – white wine sauce – pommes duchesse – puff pastry
Slow cooked Landes chicken ‘Red label’
36
Cevennes onion – pea and carrot structures – Pont-Neuf potato – thyme jus
Grilled or poached turbot
49
mousseline or dijonnaise - warm vegetables
Pasta with truffle (vegetarian)
38
wild mushrooms
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