Restaurant - Menu - Block

À la carte menu

 

Starters

"Petit gris" snail casserole served with oyster mushrooms, garlic cream and sundried tomatoes
16.00
Corn salad served with a poached egg, croutons and smoked bacon
18.00
Duck foie gras terrine served with mango and lime chutney
21.00
Free range chicken and morel pie
19.00
Market salad
10.00
Tartare of marinated sea bream served with citrus fruit, mixed greens and an olive oil sauce
17.00
 

Meat

The “Carougeoise" rib steak 250g
42.00

Our selection of sauces: Gamaret, Béarnaise or three pepper

Our side dishes: mousseline of potatoes, French fries, seasonal vegetables, potato and cream gratin

Confit lamb shank, thyme jus and potato gratin with fresh cream
42.00

(Origin: Ireland)

Fondant beef chuck stew served with vegetables cooked in broth and a herb ravigote sauce
36.00

(Origin: Switzerland)

Pan-fried fillet of veal with sage jus and mousseline potatoes
50.00

(Origin: Switzerland)

Roast GRTA pork chop with honey and soy sauce and mousseline potatoes
38.00

(Origin: Switzerland)

 

Fishes

Duo of scallop and marinated octopus served with squid ink risotto and carapace emulsion
38.00
Pan-fried frog legs in garlic parsley
45.00
Pan-fried lean steak served with sweet curry and carrot mousseline with ginger
36.00

(Origin: Greece)

Roasted Norwegian cod fillet served with creamy parmesan polenta
38.00
 

Cheese

Charmey Gruyère (9 months maturing)
12.00
Mature Saint-Marcellin served "à la Lyonnaise"
14.00
Trou du Cru matured with Marc de Bourgogne
14.00
« Papillon noir » Roquefort
14.00

Desserts

Caramel panna cotta and a speculoos biscuit
12.00
Crème brûlée with Madagascar vanilla
12.00
Gourmet coffee
12.00
Molten chocolate cake with vanilla ice cream
12.00
Roasted pineapple served with Breton shortbread and coconut ice cream
12.00
Rum baba with orange-flavoured syrup and whipped cream
12.00
Selection of ice creams and sorbets (price per scoop)
4.50