top of page

A LA CARTE MENU

HORS D'OEUVRE

COLD STARTERS

Tuna with Two Spices, Avocado Purée & Shallot Dressing

188/238

Onctuous Brittany Langoustine Soup with Mini Cheese Ravioli and Garlic Prawns

298

Multi-Colour Tomato Stracciatella Cheese & Lemon Zest

158

Beef Carpaccio, Parmesan & Pesto

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 Leg, Charcoal Mash Potatoes, Butter Lettuce & Lamb Jus

428/788

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

bottom of page