Lunch menu
STARTER – MAIN COURSE – DESSERT 50 €
* CHEESE (+ 9 €)
Smoked leek whistles snails from Burgundy, sweet garlic
or
Risotto de Frigola Sarda, scallops
snacked, lobster sauce
Kidney of veal stitched with rosemary, potatoes and
green asparagus pallets, mustard condiments in grain
or
Pollack with Iberian chorizo, pepper artichokes,
candied tomatoes and olives
* Chef’s cheeses selection
or
* Drained soft fresh cow cheese :
fresh herbs or red fruits coulis
Burgundy apple baby, whipped cream and lemon confit
Petit Pasumot menu
4 courses 118 €
This menu is given as an example,
it varies according to our inspirations…
—
Duck foie gras raviole, herb broth
Or
Crab jelly, cauliflower cream and caviar osciètre
*****
Natural sole filet, fondue of mushrooms and young shoot with Bercy sauce
Or
Supreme and thigh of quail, asparagus and corn cake
*****
Chef’s cheeses selection
Or
Drained soft fresh cow cheese : fresh
herbs or red fruits coulis
*****
Warm vanilla soufflé, façon
crème brulée
Or
Apple pillow, emulsion and sorbet with cider, caramel sauce
Menu Grand Pasumot
5 courses 148 €
This menu is given as an example,
it varies according to our inspirations…
—
Duck foie gras raviole, herb broth
Or
Crab jelly, cauliflower cream and caviar osciètre
*****
Seized Norway lobster, Jerusalem artichoke and Truffles with Cremant sauce
*****
Natural sole filet, fondue of mushrooms and young shoot with Bercy sauce
Or
Supreme and thigh of quail, asparagus and corn cake
*****
Chef’s cheeses selection
Or
Drained soft fresh cow cheese : fresh herbs or red fruits coulis
*****
Warm vanilla soufflé, façon crème brulée
Or
Apple pillow, emulsion and sorbet with cider, caramel sauce
Menu Inspiration du Chef
6 courses 178 €
This menu is given as an example,
it varies according to our inspirations…
—
Duck foie gras raviole, herb broth
Or
Crab jelly, cauliflower cream and caviar osciètre
*****
Seized Norway lobster, Jerusalem artichoke and Truffles with Cremant sauce
*****
Natural sole filet, fondue of mushrooms and young shoot with Bercy sauce
*****
Supreme and thigh of quail, asparagus and corn cake
*****
Chef’s cheeses selection
Or
Drained soft fresh cow cheese : fresh herbs or red fruits coulis
*****
Warm vanilla soufflé, façon crème brulée
Or
Apple pillow, emulsion and sorbet with cider, caramel sauce
