Leeks, veal tartare and oysters
18.50 €
Menu
The cuisine is inspired by the region’s distinctive ingredients, each presented in its season.
The chef
His philosophy
Our chef, Bertrand Bordenave, creates a cuisine based on the seasonal market, exclusively using fresh, carefully-selected products and focusing on local producers.
The menu showcases the dishes which have made the restaurant’s reputation, like prime rib, lamb shoulder, and Grand Marnier soufflé. The pastries, like the breads, are made on site.
Menu
Inspiring influence
Our region is renowned for the quality of its ingredients and its traditions, interpreted by the chef to bring out their best. Always respecting the seasons, the menu changes regularly, according to the chef’s inspiration and the market’s bounty.
Starters
Spring tart
17 €
Duck foie-gras, strawberries and rhubarb (France)
28 €
Oysters from Bréhat Island n°2 from Bretagne
6 : 20 € 9 : 29 € 12 : 38 €
Soup of the moment
13.50 €
Selection of charcuteries
23 €
Les plats
Beef Tartare, french fries and salad
27 €
Poultry suprême, spring vegetables
26.50 €
Beef tenderloin, shallot tatin and asparagus
33 €
Veal Liver with sage sauce (France)
26 €
Fish from the criee
30 €
Slow cooked Lamb shoulder for two persons (U.E.)
65 €
Beef T-Bone for two persons, french origin
105 €
Desserts
Vacherin and fresh herbs sorbet
11 €
cocoa brisselet, ganache and cocoa ice cream
11 €
Fresh strawberries with cream and Basil sauce
11 €
Vanilla crème brulée
9 €
Grand Marnier Soufflé
11 €
Selection of farmhouse cheeses
12 €
Wines
The head sommelier has selected wines from the most talented producers throughout Bordeaux and the world’s other great vineyard regions. Wine lovers and professionals alike can choose from more than 500 selections, and an assortment of wines by the glass. The wines are stored beneath the restaurant in a 19th-century underground stone quarry.