« To invite someone means to take care of their happiness during the whole time they are under your roof . »

Anthelme Brillat - Savarin

Welcome, This proverb is the best philosophy representation of our executif chef David Delsart and his team. The creation of this menu is the most faithful reference.

Bon appétit!

Starters

Arctic char in gravlax, 42€ broccoli and quinoa tabbouleh, Victoria pineapple emulsion

Pan fried duck liver with shrimps, 39€ crispy vegetables salad

Red mullet, 32€

local tomatoes and marjoram

Local snails from Mont du Lyonnais and white beans, 30€ regional garlic, aromatic herbs emulsion with aniseed flavour

- All our prices include VAT and service -

Along the water

Roasted Britany lobster in fresh garlic, 69€ seasonal vegetables

Roasted back of turbot in fig leaf, 56€ candied fennel and red wine jus

Roasted John Dory aiguillette with saffron butter, 54€ zucchini fideuà

- All our prices include VAT and service -

Our butcher’s stall

Roasted sirloin steak from Aubrac, 58€ seasonal vegetables mixed grill, homemade barbecue sauce

Pigeon fillet from Anjou smoked with vine shoot, 57€ local garden peas and strawberries in pistachio mustard

Roasted regional free range rabbit medallion, 56€ artichokes and cinnamon

The origin of our meats are French

- All our prices include VAT and service -

Legacy Menu

89 €

Prélude

Red mullet, local tomatoes and marjoram

Local snails from monts du Lyonnais and white beans, regional garlic, aromatic herbs emulsion with aniseed flavour

Roasted regional free range rabbit medallion, artichokes and cinnamon

Interlude

Citrus fruit and violet flower, blackcurrant pepper

Epilogue

- All our prices include VAT and service -

Gourmet Menu

115€ 4 courses - 105 € 3 courses

Prélude

Arctic char in gravlax, broccoli and quinoa tabbouleh, Victoria pineapple emulsion

Pan fried duck liver with shrimps, crispy vegetables salad

Roasted John Dory aiguillette with saffron butter, zucchini fideuà

Pigeon fillet from Anjou smoked with vine shoot, local garden peas and strawberries in pistachio mustard

Interlude

Apricots cooked with honey and wild thyme, Dulcey mousse

Epilogue

- All our prices include VAT and service -

Garden Menu

76€

Prélude

Local tomatoes and marjoram

Seasonal vegetables mixed grill

White beans and regional garlic, aromatic herbs emulsion with aniseed flavour

Interlude

The melon, prepared like a calisson

Epilogue

- All our prices include VAT and service -

CheeseTrolley

Selected cheeses by Charles Antoine,

Fromagerie Tête d’Or

15 €

Sweets

Menu created and realised by our pastry Chef Sébastien Damon

and his team

Hot Kilty chocolate soufflé, 24€ Viennese Spritz cookie with salt flower, Tonka been ice cream

Apricots cooked with honey and wild thyme, 23€ Dulcey mousse

Citrus fruit and violet flower, 23€ blackcurrant pepper

The melon, 21€

prepared like a calisson

- All our prices include VAT and service -