Served Monday to Friday (except holidays), lunch only.
MY GRANDFATHER'S TERRINE, PLUM COMPOTE.
PURPLE OLIVE RISOTTO WITH TOMATO AND CURD.
APPLE PIE REVISITED.
Served Monday to Saturday and holidays, dinner only.
VELVETY DUBARRY, BREADED MUSSELS.
TOP SIRLOIN STEAK (BOMBOM DE ALCATRA), POIVRE SAUCE AND FRENCH FRIES.
ESTHER'S BRIOCHE AND SALTED CARAMEL ICE CREAM.
SEIVAL BRUT MIOLO.
A 6-course experience, providing a complete gastronomic journey, developed by Chef Benoit Mathurin.
