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| Fine de claire No. 4 (6: € 16.90 - 9: € 22.90) |
| Fines de Claire No. 3 (6: 18.50 € - 9: 24.90 €) |
| Fines de Claire No. 2 (6: € 20.20 - 9: € 27 ) |
| Selection of oysters (9) | (27.90 €) |
| The special selection Vaudeville No. 3 (6: € 22.90 - 9: € 33.30) |
| Special Normandy Grand Cru No. 2 (6: 24.90 € - 9: € 33.30) |
| Special Gillardeau No. 3 (6: € 29.90 - 9: € 39.90) |
| Dog cockles (for 6) | (6.50 €) |
| Whelks (approx. 300g) | (10.20 €) |
| Shrimp (approx. 150g) | (10.90 €) |
| Prawn (for 6, approx. 120g) | (13.90 €) |
| Crab | (19.90 €) |
| Half American Lobster | (22.50 €) |
| Langoustines (for 6, approx. 450g) | (34.50 €) |
| Whole American Lobster | (44.00 €) |
| Season’s premium cold cuts platter: | (14.50 €) |
| Cream of green Le Puy AOC lentil soup with whipped cream scented with duck foie gras | (9.90 €) |
| Soft-boiled egg with cream of parsnip, parmesan sauce and Bellota Iberian chorizo cracker | (10.50 €) |
| Courbeyre large burgundy snails marinated in Chablis (12: 19.50 € - 6: € 11.50) |
| Salmon and JC David haddock tartare with lemon paprika cream | (13.00 €) |
| Crab meat and avocado with mango puree and green apple jelly | (15.90 €) |
| Scallop carpaccio with lime and roasted hazelnuts | (16.50 €) |
| Foie gras of duck with quince chutney in wild pepper and toasted country bread | (18.50 €) |
| King Crab Royal “in Caesar-style salad” | (19.50 €) |
| Griddled salmon and Sardinian fregula in autumn flavours with shellfish juice | (23.50 €) |
| Griddled cod with 2yesteryear’s root vegetables and cream of parsnip in parmesan Reggiano sauce | (26.50 €) |
| Plate of griddled fi sh (Salmon, Cod, Scallops) with potato cake and confit mushrooms in crispy vegetable sauce vierge | (28.00 €) |
| Fine plancha-cooked sole or sole meunière with baby spinach sprouts and English-style boiled potatoes in béarnaise sauce | (39.90 €) |
| Charolais beef tartare with garnish | (21.00 €) |
| Yellow chicken supreme from the Landes with butternut carnaroli risotto and chestnut shards | (25.50 €) |
| Premium Simmenthal rump steak sautéed pepper sauce served with fresh green beans in Noirmoutier raw salt | (26.90 €) |
| Foie gras of duck escalope, sweet-spiced apple and raisin | (27.50 €) |
| Sautéed calf sirloin steak with morel mushrooms and potato cake | (30.50 €) |
| Grilled rib steak (about 300g) with garnish and béarnaise sauce | (33.50 €) |
| Grilled Simmenthal Chateaubriand steak (about 220g) with garnish and béarnaise sauce | (36.50 €) |
| Crème brûlée with Bourbon vanilla | (9.50 €) |
| Soft-cooked Valrhona chocolate cake with Madagascar vanilla ice-cream | (10.50 €) |
| Confi t apple “in Tatin style” with Tonka beans and salted-butter caramel served with farmhouse cider sorbet | (11.00 €) |
| The Mont-Blanc “Vaudeville style” | (11.50 €) |
| Louise rum baba in Royal Amber with vanilla whipped cream | (11.50 €) |
| Gourmet coffee: Crème brûlée, profiteroles, pineapple gazpacho and rum baba | (11.90 €) |
| Crunchy vintage Valrhona chocolate and almond cookie served with pear sorbet | (12.00 €) |
| Profi teroles with warm Valrhona chocolate | (12.00 €) |
| Foie gras of duck with quince chutney in wild pepper and toasted country bread |
| Half a dozen oysters of oysterman, Fines de Claire N0.4 |
| Salmon and JC David haddock tartare with lemon paprika cream |
| Griddled cod with yesteryear’s root vegetables and cream of parsnip in parmesan Reggiano sauce |
| Plate of griddled fish (Salmon, Cod, Scallops) with potato cake and confit mushrooms in crispy vegetable sauce vierge |
| Sautéed calf sirloin steak with morel mushrooms and potato cake |
| Grilled Simmenthal Chateaubriand steak (about 220g) with garnish and béarnaise sauce |
| Cream of green Le Puy AOC lentil soup with whipped cream scented with duck foie gras |
| Soft-boiled egg with cream of parsnip, parmesan sauce and Bellota Iberian chorizo cracker |
| Starter of the day |
| Charolais beef tartare and garnish |
| Griddled salmon and Sardinian fregula in autumn flavours with shellfish juice |
| Main course of the day |
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