Menu - available from October 20th 2026 to May 18th 2027

Basse-Cour” terrine, lyonnaise-style, served with red wine onion confit

or Butternut squash velouté, chestnut pieces, golden croutons and a double cream (V)

or Creamy burrata, with beetroot variations, fresh orange supremes, olive oil, honey and citrus dressing (additional fee 2€)(V)

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Pike Quenelle, lobster sauce, rice with toasted almond and squid ink tuile

or Slow-cooked beef chuck, juniper-infused cooking jus, guérande « IGP » sea salt mashed potatoes (additional fee 4€)

or Low-temperature cooked chicken breast, mushrooms à la Viennoise, white Port supreme sauce

or Dauphiné ravioli gratin with autumn vegetables (V)

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Half Saint-Marcellin « IGP », matured by “La Mère Richard”, lamb’s lettuce salad with hazelnut oil (additional fee 6€)

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Craquelin choux, profiterole-style, Bourbon vanilla ice cream, almond praline and whipped cream

or Soft chocolate shortcrust tart, salted butter caramel and cocoa streusel

or Pear delight, soft gingerbread biscuit, maple syrup cream and fresh fruit

The menus are subject to change and may be modified.
(V) : Vegetarian