This menu is seved from Monday to saturday included.

Lunch at the Domaine

In 3 courses

Mediterranean sardine cooked in salt as an anchovy,

truffle condiment and mushrooms, mix herbs

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 scallop with broccoli and celeriac leaf condiment,

crusty cauliflower and roasted vegetables

.

Fish lean with peas and radish top, and Italian chicory

Cod fish with pak choï cabbage,

ail des ours emulsion and tuna juice

Chicken breast, spring vegetables and black olives tapenade

Pork fillet, different texture of green asparagus,

mushrooms and “ail des ours"emulsion

.

Pavlova apple,

Ethiopian Moka coffee cream,passion fruit

The mango soufflé and lime

Roasted pineapple with Rum,

coconut baba,passion fruits coulis and curry

Sweetness of orange from our garden,

tarragon infusion

Roasted Langoustines and caviar,

grapefruit and bitter orange, olive oil emulsion with basil 85

Foie gras, hazelnut biscuit,

passion fruit in jelly, pikles vegetables ,spicy duck juice 65

The homemade pasta filled with vegetables, peas and

morels mushrooms, parmesan, radish, veal juice 70

Green Asparagus, creamy morels mushrooms,

crispy sweetbreads, grilled bread emulsion 80

Sea bass, pak choï cabbage, wild garlic foam,

jus “Meunière” 80

Roasted Lobster with seaweed,

white asparagus in citrus marmalade and candied oranges 90

Poached John Dory fish in a aromatized butter,

Celeriac and broccolis, vegetal juice 80

Roasted beef smohed with olive tree wood

Petits farcis, olive tapenade, onions and beetroot 75

The veal filet, peas and morels mushrooms,

boiled cream pearled juice 90

Roasted lamb, shallots and rosemary,

crispy local panisses, sweet peas and broad beans 70

Platter of our large selection of French cheeses 30

Delicious green apple,

buckwheat honey,

filled with Cider mousse, calvados and cider juice 28

Sweetness of orange from our garden,

tarragon infusion 28

The chocolate universe 28

Confit kumquat,

jivara ganache,

Ginger bread, tangerine sorbet 28   

Sunday Menu, 4 courses wines included.

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

Octopus minestrone with caviar,

refreshed with mint, lemongrass

Roasted Langoustines with seaweed,

white asparagus in citrus marmalade and candied oranges

The homemade pasta filled with vegetables, peas and

morels mushrooms, parmesan, radish, veal juice

Poached John Dory fish in a aromatized butter,

celeriac and brocolis, vegetal juice,

Roasted lamb, shallots and rosemary,

crispy local panisses, sweet peas and broad beans

Platter of our large selection of French cheeses

Choose your dessert “à la carte”

Petit-four

Foie gras, hazelnut biscuit, passion fruit in jelly,

pikles vegetables ,spicy duck juice

Roasted Langoustines with seaweed,

white asparagus in citrus marmalade and candied oranges

The homemade pasta filled with vegetables, peas and

morels mushrooms, parmesan, radish, veal juice

Sea bass, pak choï cabbage, wild garlic foam,

jus “Meunière”

Roasted beef smoked with olive tree wood,

petits farcis, olive tapenade, onions and beetroot

Platter of our large selection of French cheeses

Confit kumquat, jivara ganache,

ginger bread, tangerine sorbet

Delicious green apple, buckwheat honey, filled with

cider mousse, calvados and cider juice

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 20th March to 21st june 2018

Except closing period and special event

Spelt risotto with prawns and squid,

shellfish foam and saffron

Roasted sea scallop with broccoli and celeriac leaf condiment,

cauliflower androasted vegetables

Lamb, different texture of green asparagus,

mushrooms and “ail des ours “emulsion

Sweetness of orange from our garden,

tarragon infusion

Mignardises