The restaurant menu

ENTREES

- Marbled Cornish game hen and smoked duck foie gras with “Calice” artichokes, Golden scents of sesame and of green peppercorns

- Flaky pastry of sautéed foie gras and green asparagus, Gribiche sauce with dried fruit, accompanied by an acidulous asparagus and foie gras milkshake

- Crunchy frog’s thighs, gaspacho jelly
and sun-dried tomatoes with chlorophyll sauce

- Genesis of a dish on an Oyster theme

- Marinated royal langoustines served warm on a spicy guacamole
 Passion vinaigrette with multicoloured peaberries

FISH, CRUSTACEANS, SHELLFISH

- Poached skate served with a bouillon spiced with coconut milk and cumbawa, tomato aspic and sautéed spring vegetables

- Little boat turbot, lettuce and cauliflower with acidic clam juice

- Crunchy bonbons of brown snails in virtual escargot butter

- “Blue claw” lobster served in a delicately scented liquorice bouillon,
mini fennels and Japanese peaberries

- Giant roasted langoustine, Quinoa risotto with crustacean juice,
  spring carrot emulsion and cream of coriander

JEAN-MICHEL AND MICHEL LORAIN SUGGEST

Several Commemorative Dishes that brought fame to the Côte Saint Jacques over the years

- Special oysters in little ocean terrine

- Lightly smoked sea bass with Oscietre caviar

- Bresse bantam hen steamed in champaign
(1 hour cooking time) for 2 people - per person

- “Michel Lorain” style Truffles in puff pastry (40 min. cooking time) 

- Homemade black sausage and old-fashioned mousseline purée

FRESH MARKET INGREDIENTS

Dishes made depending on the season, or the whim of the moment 

- Green asparagus with truffle butter

- Red tuna and half-smoked salmon, little jellies,
 Radishes and spring cabbage with horseradish, light wasabi cream

- Thin sautéed redfish and sardine filets on crisp toast,
  Eggplant caviar and tomato aspic

- Pigeon with peppered artichokes, spinach, chutney sauce