This menu is seved from Monday to saturday included.

Lunch at the Domaine

In 3 courses

Young Mediterranean sardine cooked with salt as an anchovy,

truffled condiment and Paris mushrooms, mix of 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 scallops on a pumpkin coulis with truffles,

endive marmelade

.

The pan fried sea bass, brocoletti,

celeriac and vegetable juice

Young turbot stuffed with feijoa and trout eggs,

salsify and truffles

Roasted pork fillet, thin truffle mashed potatoes,

grilled buckwheat with watercress coulis

Chicken breast, vegetable as a “pot-au-feu” and black truffle,

sauce with foie gras

.

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

.

The homemade pasta filled with vegetables,

parmesan cream, veal juice and black truffle 75

.

The Truffle as a black diamond,

artichokes selection and almond milk emulsion 85

Sea bass stuffed with feijoa and trout eggs,

salsify and truffles 85

.

Sea scallops in two ways, raw with truffle condiment,

roasted with Jerusalem artichokes and caramelized butter emulsion 85

.

Poached John Dory fish in a aromatized butter,celeriac and broccolis,

vegetal juice, black truffles 80

.

Roasted beef,with olives wood petits farcis,

olive tapenade,onions and beetroot 75

.

The veal, caramelized salsify,

citrus marmelade and Timut pepper 90

.

Poultry breast filled with truffle butter,

mix of vegetables covered with black truffle 85

Platter of our large selection of French cheeses 30

.

Delicious green apple with buckwheat honey,

white chocolate sphere and cider mousse 28

.

Parfait frozen lemon on a liquorice biscuit,

pear and lemon caviar 28

.

The chocolate universe 28

.

Confit kumquat, jivara ganache,

spice biscuit with tangerine 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

Young Mediterranean sardine cooked with salt as an anchovy,

truffled condiment and Paris mushrooms, mix of herbs

The homemade pasta filled with vegetables,

parmesan cream,veal juice and black truffle

Poached John Dory fish in a aromatized butter,

celeriac and brocolis, vegetal juice,

The veal, caramelized salsify,

citrus marmelade and Timut pepper

Platter of our large selection of French cheeses

The chocolate Universe

Petit-four

Roasted Langoustines, grapefruit and bitter orange,

olive oil emulsion with basil

Stuffed cabbage with foie gras and truffle,

green cabbage velvety marbled with truffle coulis

Sea scallops in two ways, raw with truffle condiment,

roasted with Jerusalem artichokes and caramelized butter emulsion

The Truffle as a black diamond, artichokes selection and

almond milk emulsion

Sea bass stuffed with feijoa and trout eggs,

salsify and truffles

Roasted beef, with olives wood

Petits farcis, olive tapenade, onions and beetroot

Platter of our large selection of French cheeses

Confit kumquat, jivara ganache, spicie biscuit with tangerine

Roasted pineapple with rhum, frozen pina colada

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

Sea bass cooked with salt as an anchovy,

truffled condiment and Paris mushrooms,mix of herbs

The homemade pasta filled with vegetables,

parmesan cream,veal juice and black truffle

Poultry breast stuffed with truffle butter,

mix of vegetables covered with black truffle

Chocolate sweetness as black truffle,hazelnuts and pineapple

Petit-four