Restaurant Menu

Only served at lunchtime, except on Sundays and public holidays.

Crisp tomato, feta, dill and watermelon tartlet, almond cream with ricotta and black olives and rocket coulis.

Mango curry chicken quesadillas au gratin with cheddar cheese and mango corn salad.

Duck tartare with tamarind, lime and peanuts, marinated bean sprouts and eggs fried in sesame oil and rice noodles.

Sea bream ceviche with passion fruit, pickled red onions, West Indian chilli, tiger’s milk and gourmet quinoa with fresh mint.

General TAO chicken with tempura chicken nuggets in a sweet and sour sauce (orange, soy…), wok of crunchy vegetables and Chinese noodles.

Stuffed Japanese omelette (avocado, cucumber and edamame) with okonomi sauce and its Piedmont salad with wasabi and peas.

Just-seared mackerel fillets, ginger tomato chutney, sweet onion fondue with cherry tomatoes and socca galette.

Fillet of “Saint-pierre” cooked on one side, citrus virgin sauce (orange, pink grapefruit and lemon), Greek bulgur and basil pesto and fresh herbs with pistachio and walnuts and basil pesto with fresh herbs, pistachios and walnuts.

Beef fillet, garlic confit butter and pine nuts, creamy polenta crisp with Espelette chilli and its flowing heart with
Etorki” (ewe’s milk cheese), grilled pepper coulis with Bayonne ham.

Dish of the day + Choice of dessert of the day.

Starter of the day + Main course of the day + Choice of dessert of the day.

Entrée du jour + Plat du Jour + Choix d’un Dessert du jour.

Choice of starter

Crispy tomato, feta, dill and watermelon tartlet, almond cream with ricotta and black olives and rocket coulis with olive oil.
or
Mango curry chicken quesadillas au gratin with cheddar cheese and corn salad with mango and coriander.

+

Choice of dish

General TAO chicken: chicken nuggets in tempura with sweet and sour sauce (orange, soya…), wok of crunchy vegetables and Chinese noodles.
or
Stuffed Japanese omelette (avocado, cucumber and edamame) with okonomi sauce and its Piedmont salad with wasabi and peas.
or
Just-seared mackerel fillets, ginger tomato chutney, sweet onion and cherry tomato fondue, socca cake.

+

Dessert of the Day

Your choice from the seasonal menu.

Choice of starter

Duck tartar with tamarind, lime and peanuts, marinated bean sprouts and eggs fried in sesame oil and rice noodles.
or
Ceviche of sea bream with passion fruit, pickled red onions, West Indian chilli, tiger’s milk and gourmet quinoa with fresh mint.
+

A dish of your choice

Beef fillet, garlic confit butter and pine nuts, creamy polenta crisp with Espelette chilli and its flowing heart with
Etorki”, grilled pepper coulis with Bayonne ham
or
Fillet of “Saint-pierre” cooked on one side, citrus virgin sauce
(orange, pink grapefruit and lemon), bulgur with Greek yoghurt and basil pesto and fresh herbs with pistachio and walnuts

+

Dessert of your choice

Financier with olive oil, lemon and poppy seeds, black olive jam.
or
Chocolate fondant with orange, citrus curd and Grand Marnier.

Dessert according to the chef’s inspiration and the seasonality of the produce.

Financier with olive oil, lemon and poppy seeds, olive jam.

Chocolate fondant with orange, citrus curd and Grand Marnier.