This menu is seved from Monday to saturday included.

Lunch at the Domaine

In 3 courses

Sea bream and fennel, citrus dressing and caviar

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

Poached quail egg seasoned and salmon eggs with « aïoli » sorrel coulis

.

Lean fish and soft garlic and celery Viennese,

steamed morels mushrooms and yellow wine emulsion

Sea bream with pak choï cabbage,

ail des ours emulsion and tuna juice

Duck fillet, spring vegetables and black olives tapenade

Beef, different texture of green asparagus,

mushrooms and “ail des ours “emulsion

.

The local strawberry with olive oil from our garden,

basil and spicy juice

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 vegetable, truffle, Parmesan, veal juice 75

Sea bream tartare on a bed of cauliflower, citrus, hazelnuts foam 65

Sea bass, artichokes and passion fruits, red onion olive oil              75

Roasted lobster, tice foam with lobster claw, cardamom carrots cream      90

Scallops roasted, celeriac and brocolis condiment, vegetal juice     80

Beef filet, local Romanesco cabbage, "petits farcis" with olives and Panisses       80

Chicken breast " Terre de Toine" ceps mushrooms, Muscat Grappe          70

Roasted veal with aromatic herbs, carrot and citrus, potatoes and green apple    85

Platter of our large selection of French cheeses 30

                                                                                                                 Local and Yuzu lemon sweetness, creamy and crunchy sesame,

                                                                                                                                    Olive oil, vinegar and citrus flavour    28                                                                                            

                                                                                                                  Caramelized apples as a “millefeuilles”, pecan nuts ice cream,       

                                                                                                                                     maple syrup, green apple coulis       28

                                                                                                       Chocolate sweetness with hazelnut, Tonka feve brownie and caramel,

                                                                                                                                               praline ice cream       28        

                                                             Our tiramisu without sugar, Ethiopian coffee sweetness            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

                                                                                                                           The homemade pasta filled with vegetables, parmesan

                                                                                                                                      cream, veal juice and black truffle

                                                                                                                 Roasted Scallops, brocolis and celeriac condiment, vegetable juice

Chicken breast from ‘Terre de toine’, ceps mushrooms, Muscat grappe

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 lunch and dinner

Except closing period and special event

Sea bream tartare on a bed of cauliflower, citrus, hazelnuts foam

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Roasted scallops, brocolis and celeriac condiment, vegetal juice

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Roasted veal with aromatic herbs and chips of porcini mushrooms, carrot and citrus, boulangère potatoes and granny apple

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New way of Tiramisu

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Petits fours