Oysters
Champagne and black pepper vinaigrette
60,- pr stk

Jambon noir de Bigorre on toast
with Comté and shaved hazelnuts
110,- pr stk

Crudités
elderflower, fresh cheese and trout roe
295,-

STARTERS

Duck liver parfait with compote of dates
piment d’espelette and grilled brioche
385,-

Scallops roasted in butter and honey chestnuts,
cognac and ham consommé
435,-

MAIN COURSES

Quail with sauce “Vin jaune”
Fricassée of forest mushrooms and grilled sweetcorn
565,-

Halibut a la “Grenobloise”
Globe artichokes, Capers and lemon
565,-

OUR SIGNATURE

Beef a la “Wellington”
creamed morel and cognac sauce

800,-

DESSERTS AND CHEESE

Chocolate Coulant
vanilla and port ice cream
(Has to be ordered at the start of your dinner to allow cooking time)
295,-

Crème Caramel
armagnac and roasted vanilla
295,-

Sorbet of forest blueberries
orange and pistachio cream
215,-

Cheese of the day
(Additional cheese 100,- each)
235,-