Restaurant - Menu - Block

À la carte menu

 

Starters

Cream of asparagus with a soft-boiled egg and potato crisps
16.00
Fresh market salad
12.00
Lightly cooked duck foie gras with strawberry and rhubarb chutney with verbena pepper
22.00
Salad of smoked salmon with avocado, grapefruit and raw beetroot seasoned with “furikake
17.00
Traditional beef tartare with herbs, mesclun salad and toast
21.00

Main course 38.00

 

Meat

The “Carougeoise" steak 250g
46.00

Our selection of sauces: Winegrower's, Béarnaise pepper

Our side dishes: mousseline of potatoes, French fries, seasonal vegetables

Chicken supreme with asparagus and morel mushrooms in a yellow wine sauce
44.00

(Origin : Switzerland)

Parmentier of braised beef cheeks thickened with foie gras, oyster mushrooms and mousseline of potatoes
39.00
Roasted rump of lamb in a “kimchi” sauce, baby vegetables with spring onions and mousseline of potatoes
46.00

(Origin: Ireland)

 

Fishes

Pan-fried frog legs in garlic parsley
48.00

(Origin: Switzerland)

Roasted wild prawns, with a carapace emulsion and carnaroli parmesan risotto
39.00
Skin-grilled red mullet fillet, with vegetable tagliatelle and an olive oil sauce with lemon pearls and new potatoes
39.00
 

Cheese

Charmey Gruyère (matured for 9 months)
12.00
Farm Saint Nectaire (protected origin)
12.00
Saint-Marcellin served "à la Lyonnaise"
14.00
« Papillon noir » Roquefort
14.00

Desserts

Artisan Swiss ice creams and sorbets (price per scoop)
5.00
Gourmet coffee
15.00
Madeleine biscuit and creamy whipped dark chocolate ganache with fresh mint
14.00
Pistachio crème brûlée
13.00
Rum baba with orange-flavoured syrup and whipped cream
14.00
Strawberry and rhubarb tart with mascarpone cream
13.00