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A LA CARTE MENU
HORS D'OEUVRE
COLD STARTERS
Tuna with Two Spices, Avocado Purée & Shallot Dressing
188/238
Fish Soup, Aioli Sauce, Emmental Cheese & Garlic
298
Multi-Colour Tomato Stracciatella Cheese & Lemon Zest
158
Beef Capaccio, Shallot Dressing, Parmesan & Rocket
168
Hanger Steak Beef Tartare 60G | 120G
188/268
Snails Cooked in Pot, Butter Maitre D’Hotel & Croutons 3pc | 6pc
158/258
Frog Legs, Garlic & Parsley Butter 3pc
198
Scallops & Seaweed Butter 3pc
248
Baby Squid with Spices & Shallot 6pc
198
LES BROCHETTES
YAKIFRENCHY
Scallops & Seaweed Butter
68
Abalone like Rossini
88
Chilean Sea Bass & Caramel Spices
78
Baby Squid with Spices & Shallot
88
Pork Pluma & Gribiche
78
Lamb Rack Marinated & Spices
78
LES CLASSIQUE FRANCAISE
FRENCH CLASSIC
Hanger Steak Beef Tartare60G | 120G
with Crispy Baguette Toast & Butter Lettuce
158 / 238
Snails Cooked in Pot, Butter Maitre D’Hotel & Croutons
118 / 208
Veal Shoulder Cooked Like “Blanquette” & Pilaf Rice
308
PÂTÉS & FÉCULENTS
CARBS
Lobster Bisque Spaghetti & Tarragon
248
Black Truffle Comté Cheese Spaghetti & Bacon
258
SÉLECTION DE FROMAGES
CHEESE SELECTIONS
Hot Camembert
with Toasted Baguette & Honey
148
Comté Cheese 24 Months
with Toasted Baguette & Honey
138
Cheese Platters with Baguette & Honey
Comté 24 Months, Camembert From Normandie, Saint Marcelin De La Mère Richard
278
LES PLATS
MAINS
Skate Wing Cooked Teppan 200G | 400G
with Endives Comté Salade
468/838
Dover Sole, Steamed Potato & Tartare Sauce 500G
638
Lamb Shoulder like Navarin, Tomato, Turnip & Tagliatell
368
Pork Shoulder Cooked Like “Blanquette” & Pilaf Rice
368
Beef Like A Classic Bourguignon with Tagliatelle
368
Ribeye 200G | 400G
Green Pepper Sauce, French Fries & Butter Lettuce
498/698
Yellow Chicken Cooked "Crapaudine" 1/2 | 1.2K
with Basquaise Garnish, Chicken Juice
468/828
DESSERT
AN ENDING NOTE
Croffle with Salted Caramel, Normandy Milk Ice Cream
138
Vanilla Cream, Salted Caramel & Hazelnut
118
Lychee, Rose Petals, Raspberry Sorbet
128
Hot Chocolate Moelleux, Normandy Ice Cream
128
LES PLATS A PARTAGE
MAINS FOR 2 PERSONS TO SHARE
Yellow Chicken Cooked "Crapaudine" 1/2 | 1.2KG
with Basquaise Garnish, Chicken Juice
468 / 828
Baby Lamb Shoulder
with Charcoal Mash Potatoes and Lamb Jus
788
HORS D'OEUVRE CHAUDS
HOT STARTERS
Fish Soup, Aioli Sauce, Emmental Cheese & Garlic
298
Snails Cooked in Pot, Butter Maitre D'Hotel & Croutons 3pc/6pc
158/258
Frog Legs, Garlic & Parsely Butter 3pc/6pc
198/368
Onion Soup , Cheese & Crispy Baguette
148
Ratatouille Cooked In Oven With Thyme & Rosemary
148
Fresh Artichoke cooked Barigoule, Coriander & Olive Oil Barigoule
168
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