This menu is seved from Monday to saturday included.

Lunch at the Domaine

In 3 courses

Sea bream “tartare” on a bed of cauliflower,

citrus, hazelnut foam

Spelt risotto with prawns and squid,

shellfish foam and safron

 The foie gras as a “bavarois”, hazelnut biscuit, passion fruit in jelly,

raw vegetables pickles

 Roasted sea scallops on a pumpkin coulis,

endive marmelade

.

The pan fried sea bream, brocoletti,

celeriac and vegetable juice

Monkfish, “Bouillabaisse” sauce and carrots flavored with cardamom

Beef, polenta, vegetables perfumed with balsamic

Farmer chicken breast, swisschard tagliatelles,

pear and muster leaves condiment

.

Pavlova apple, Ethiopian Moka coffee cream,

Passion fruit

The mango soufflé and lime

Roasted pear, Tangerine, cocoa, praline cream

       The “Tarte Tatin” with quince and salted candy butter

Roasted Langoustines and caviar, grapefruit and bitter orange,

Olive oil emulsion with basil 85

 .

Cold foie gras, hazelnut biscuit, passion fruit in jelly,

Lemony vegetables, duck juice 65

.

Spelt risotto with prawns and lobster, Bisque juice and

Crusty onions 70

.

The homemade pasta filled with vegetables, parmesan

cream, veal juice 60

The Sea bass, roasted chestnut, crispy butternut with shizo,

Sour pumpkin juice 85

.

Sea scallops in two ways, raw with celeriac and radiccio,

roasted jerusalem artichokes with a hazelnut emulsion 85

.

Poached John Dory fish in a aromatized butter,

celeriac brocolis, vegetal juice 80

.

Smoked pigeon breast with olive tree wood,

girolles and confit of shallots, young spinach 85

.

Pan fried veal sweat bread, caramelized salsify,

citrus marmelade and Timut pepper 90

.

Roasted chicken breast, swisschard tagliatelles,

pear and mustard leaves condiment 75

Platter of our large selection of French cheeses 30

.

Pavlova apple, Ethiopian Moka coffee cream,

passion fruit 28

.

The Citrus Symphony, orange and lemon,

campari, rose foam, tangerine cream 28

.

The quince « Tarte Tatin » and salted candy butter 28

.

Roasted pear, Tangerine, cocoa, praline cream 28

Sunday Menu, 4 courses wines included.

Our Chef propose you a menu with seasonal and fresh products from the market.

The foie gras as a “bavarois”, hazelnut biscuit,

passion fruit in jelly, raw vegetables pickles

.

Spelt risotto with prawns and squid, shellfish foam and safron

.

Sea scallops in two ways, raw with celeriac and radiccio,

roasted jerusalem artichokes with a hazelnut emulsion

.

The Sea bass, roasted chestnut, crispy butternut with shizo,

sour pumpkin juice

.

Farmer chicken breast, swisschard tagliatelles,

pear and muster leaves condiment

.

Platter of our large selection of French cheeses

.

Roasted pear, Tangerine, cocoa, praline cream

.

Petit-four

The foie gras as a “bavarois”, hazelnut biscuit,

passion fruit in jelly, raw vegetables pickles

.

Roasted Langoustines, grapefruit and bitter orange,

olive oil emulsion with basil

.

The homemade pasta filled with vegetables,

parmesan cream, veal juice

.

Sea scallops in two ways, raw with celeriac and radiccio,

roasted jerusalem artichokes with a hazelnut emulsion

.

Poached John Dory fish in a aromatized butter,

celeriac brocolis, vegetal juice

.

Farmer chicken breast, swisschard tagliatelles,

pear and muster leaves condiment

.

Platter of our large selection of French cheeses

.

The Citrus Symphony, orange and lemon,

campari, Rose foam, creamy tangerine

.

Pavlova apple, Ethiopian Moka coffee cream,

passion fruit

.

Petit-four

Jacques Chibois et Laurent Barberot suggest you a saesonnal menu in four courses

105 € all taxes included, per person, excl. drinks

Served at dinner – from Monday to Saturday included

From 22nd september to 22nd december 2018

Except closing period and special event

The homemade pasta filled with vegetables, parmesan cream,

veal juice and autumn truffle

.

The turbot, roasted chestnut, crispy butternut with shizo,

sour pumpkin juice

.

The Veal, boiled and roasted pack choï cabbage,

potatoes marbles, thyme infusion

.

Aray around the fig from our garden,

pistachio cream, fig leaf coulis