From Tuesday 8 April, the Tradition and Pleasure menus merge into a single “Prelude” menu, available from Tuesday to Thursday at lunch, and in the evening with an appetizer included.
The first Prelude menu will allowto choose, as a starter, between a meurette egg, typical of Burgundy, but modernized, and a veal inspired by the vitello tonnato of Piedmont.
In the main courses, the fish will be a salmon served with beurre blanc, while the meat will be a pork loin, accompanied by a tatin of shallots.
For dessert a meringue and kiwi pavlova, or a vanilla, praline and caramel tartlet.
Menu Prélude
Only from Tuesday to Friday, except on holidays
Full menu for lunch: €39
Full menu for dinner, including an appetizer: €43
FIRST COURSES
Perfect egg
Onion, mushroom, bacon, “meurette” sauce
or
Veal
As a vitello tonnato, parmesan cheese, capers
MAIN COURSES
Salmon
Dukkah, lime, sweet potato, beurre blanc
or
Pork Loin
Shallot tatin, carrot, whole grain mustard
DESSERTS
Vanilla tartlet
Vanilla mousse, praliné, caramel
or
Pavlova
Kiwi, meringue, basil and kiwi sorbet