SEASONAL MENU

  • Slices of Parmigiano

    with onion marmalade and mango sauce 85 g

    390a
  • Millefeuille with Sakhalin crab

    black quail eggs and tomato slices Uzbek. Supplemented with tomato marmalade and truffle caviar. 215 g

    700a
  • Traditional cheese fondue

    (with cheese Emmentaler, Comte, Gruyere) and shades of Petit Chablis. 450 g

    1 200a
  • Parisian onion soup

    under a crust of French baguette and grilled cheese Cheddar 300/50 g

    670a
  • Cheese Risotto

    with golden crumbs (served in a cheese head) 190 g

    320a
  • Christmas goose

    Half bird) with homemade cranberry sauce and baked apple

    1 900a
  • Warm Cheesecake

    with orange confiture and fresh raspberries 210 g

    520a
  • Warm salad of octopus Catalan

    pets dried tomatoes and virgin olive oil from the province of Liguria.

    650a
  • Pumpkin soup with cheese Philadelphia

    wild honey and green pumpkin oil

    610a
  • Grilled catfish

    crusted cheese Pecorino, couscous of colonial France and Provence herbs

    840a
  • Easy Carrot Cake

    with nugatinom of carob combined with rhubarb ice cream. Complemented by homemade sweets from poppy and black truffle.

    540a
  • Salad of warm Salame Salsiccia

    c yellow tomatoes, baby potatoes and salsify root with garlic emulsion

    520a
  • Eugene-potato soup parmentier

    pate handmade yellow chicks

    490a
  • Confit duck giblets

    with sweet plum juice, fried sausages, caramelized escalope of foie gras and roasted figs

    970a
  • Sweet butternut pumpkin

    with homemade cream of barberry, chocolate pasta, truffles and thyme marinated chestnuts

    420a
  • Snails Bulot

    on ice with Aioli sauce and cool-us baguette

    880a
  • Gazpacho with tomato

    salsa and guacamole avocado black

    480a
  • Trio oysters «spécial»

    baked pasta with spinach and vanilla Galliano and parmesan cheese. Served with warm flan queen of vegetables

    1 480a
  • Homemade soufflé

    served with strawberries, caramel crystals and tarragon pesto

    380a
  • Carpaccio of melon Charente

    with notes of honey and saffron, fresh strawberries and spinach.

    420a
  • Calf’s liver

    with caramelized onions in a white sauce branzino and violet mustard

    1 230a
  • Soup of pureed blueberries and guava.

    Complemented by vanilla ice cream, caramelized pineapple and strawberry foam

    360a
  • Homemade French pate

    Choice of beef with porcini marmalade and mixed salad

    990a
  • Foie gras escalope

    shpinatom with sweet and baby-sladkimi grushami

    1 250a
  • Corporate Maxi pasta

    c fresh raspberries and vanilla cream

    720a
  • Spring risotto

    with young asparagus, roasted baby tomatoes, feta cheese and chips Cana Cabra red cabbage

    530a
  • Lobster

    with a Caribbean salad and soup “Bisque” of black shrimp

    2 480a
  • Homemade apple pie

    490a
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Slices of Parmigiano

with onion marmalade and mango sauce 85 g

390a