Carpaccio of yellow zucchini, tapenade grilled octopus and buckwheat seeds

16,00€

Stuffed red onion, mushroom duxelles and garlic cream

15,00€

Declination of green asparagus, parmesan emulsion and quail eggs

18,00€

Gambas ravioli with espelette pepper, shellfish cream

18,00€

Rabbit grating stuffed with apricots and sage, carrot puree with orange and grilled turnips

33,00€

Semi-cooked bluefin tuna with sate, pea cream, spring vegetables

34,00€

Peking duck breast with soy and honey, einkorn risotto with red peppers

33,00€

Arctic char, bear garlic, cauliflower mousseline with hazelnut butter

33,00€

Plate of ripened cheeses

15,00€

Rhubarb in textures, pollen crumble and yogurt sorbet

15,00€

Millefeuille du Réminet : Madagascar vanilla diplomat cream

15,00€

Pavlova with exotic fruits

15,00€

The "Little Antoine": crispy praline, chocolate ganache

15,00€

Please indicate any dietary restrictions or allergies when taking the order. We will do our best to accommodate your requests. All our dishes are "homemade", elaborated on site from raw products.

Carta

RESTAURANT MENU

Starters

Carpaccio of yellow zucchini, tapenade grilled octopus and buckwheat seeds

Stuffed red onion, mushroom duxelles and garlic cream

Declination of green asparagus, parmesan emulsion and quail eggs

Gambas ravioli with espelette pepper, shellfish cream

Main courses

Rabbit grating stuffed with apricots and sage, carrot puree with orange and grilled turnips

Semi-cooked bluefin tuna with sate, pea cream, spring vegetables

Peking duck breast with soy and honey, einkorn risotto with red peppers

Arctic char, bear garlic, cauliflower mousseline with hazelnut butter

DESSERTS

Plate of ripened cheeses

Rhubarb in textures, pollen crumble and yogurt sorbet

Millefeuille du Réminet : Madagascar vanilla diplomat cream

Pavlova with exotic fruits

The "Little Antoine": crispy praline, chocolate ganache

Mapa y Contacto

Contacto

Carta

RESTAURANT MENU

Starters

Carpaccio of yellow zucchini, tapenade grilled octopus and buckwheat seeds

Stuffed red onion, mushroom duxelles and garlic cream

Declination of green asparagus, parmesan emulsion and quail eggs

Gambas ravioli with espelette pepper, shellfish cream

Main courses

Rabbit grating stuffed with apricots and sage, carrot puree with orange and grilled turnips

Semi-cooked bluefin tuna with sate, pea cream, spring vegetables

Peking duck breast with soy and honey, einkorn risotto with red peppers

Arctic char, bear garlic, cauliflower mousseline with hazelnut butter

DESSERTS

Plate of ripened cheeses

Rhubarb in textures, pollen crumble and yogurt sorbet

Millefeuille du Réminet : Madagascar vanilla diplomat cream

Pavlova with exotic fruits

The "Little Antoine": crispy praline, chocolate ganache

Mapa y Contacto

Contacto

Manténgase al día *

¿Desea ponerse en contacto con nosotros? Rellene el siguiente formulario.

¿Desea ponerse en contacto con nosotros?
Rellene el siguiente formulario.