Menus
Honor each dish
Menu Les Embruns
95€
“Saline Soufflé of the Lagoon” Camargue oyster gently poached in its shell;
fine tartare of green apple fermented with sea salt;sorrel and preserved lemon.
*****
My “Duck” with Foie Gras in Mandarin Gel candied kumquat and silky cream;
vegetables lightly pickled in orange vinegar.
*****
Ardèche Trout, Gravlax then Fir-Smoked Pickled cauliflower variations;
trout roe marinated in Campari and a delicate cream infused with mountain herbs.
*****
Scallop “in Green Attire,” Low-Temperature Cooked Black truffle cream;
Swiss chard and mushrooms,a floral sugar mist.
*****
Foie Gras Cappuccino Poultry jus,truffled potato espuma
and toasted almonds.
*****
Roasted Quail Fillet Wrapped in Bacon Crispy root vegetable tartlet;
reduced poultry jus with coffee notes.
*****
Roquefort Ice Cream Lacto-fermented quince, ewe’s milk tomme
and tagetes oil. (supplement €12)
*****
Peruvian Chocolate Depth with Sea Salt Cinnamon-poached pear
and buckwheat crunch.
Belize Chocolate Tart Hazelnut biscuit with black olives;
chocolate ganache and crunchy hazelnuts.
Grilled and Caramelized Mushrooms Smoked-whisky-infused Dominican chocolate cream;
cocoa sorbet.
The menu is served only to the entire table
Food and wine pairings 4 glasses €59
Aragosta Menu
“Bouillabaisse 2.0”
135€
“Saline Soufflé of the Lagoon” Camargue oyster gently poached in its shell;
fine tartare of green apple fermented with sea salt;sorrel and preserved lemon.
*****
Ardèche Trout, Gravlax then Fir-Smoked pickled cauliflower variations;
trout roe marinated in Campari and a delicate cream infused with mountain herbs.
*****
Lobster and Woodland Mushroom Ravioli Saffron-infused bisque made
from roasted lobster heads from the Corbières.
*****
The First Expression of Red Mullet, Served Raw Mussels marinated
with natural seaweeds;crab soup from Grau-du-Roi.
*****
Frozen Lime “Gin & Tonic” Infused with “Le Renard” gin from Gignac.
*****
My Lobster Civet, Gently Cooked Under Pressure in a “Helem” Coffee Maker
Broth scented with “Pastiche de Gignac”.
*****
Roquefort Ice Cream Lacto-fermented quince, ewe’s milk tomme
and tagetes oil. (supplement €12)
*****
Peruvian Chocolate Depth with Sea Salt Cinnamon-poached pear
and buckwheat crunch.
Belize Chocolate Tart Hazelnut biscuit with black olives;
chocolate ganache and crunchy hazelnuts.
Grilled and Caramelized Mushrooms Smoked-whisky-infused Dominican chocolate cream;
cocoa sorbet.
The menu is served only to the entire table
Food and wine pairings 4 glasses €59
The Foam Menu
starter + main course + dessert: €55
starter + main course or main course + dessert: €45
Served for lunch Monday to Friday excluding public holidays
According to the inspiration of Chef Anthony and his Team.
The menu is served only to the entire table
