The restaurant menu
ENTREES
Five Foie Gras presented as sushis - € 60
Anatomy of a dish on an oyster theme- € 60Roasted scallops with iberian ham, Jerusalem Artichokes vichyssoise, water cress salad with marrow oil - € 62
Pan fried duck foie gras, poached egg and risotto of oatmeal’s fine wheat flour and Alba’s white truffles - € 65
FISH, CRUSTACEANS, SHELLFISH
Breaded turbot fillet garnished with chanterelles, whipped chestnut purée and sauce with tart grape fruit - € 75
Crunchy nuggets of brown snails in virtual escargot butter - € 52
Slow-cooked skate wing served on a broth spiced with coconut milk and kafir lime, tomato confit and sautéed spring vegetables - € 50
Pan-fried scallops between bitterness and sweetness, light “carbonara” sauce - € 62
Roasted atlantic Lobster, squash melon pickles, bitter almond’s emulsion, sate sauce - € 82
MEATS and POULTRIES
Stuffed farm raised pigeon fillet, thin pie garnished with turnips and fresh truffles, reduced juice’ and “navette” oil - € 68
Roasted duckling served with red cabbage and autumn vegetables, sauce with citrus fruits and nutmeg peel - € 68
Ginger-accented hearts of veal sweetbreads, pearl onions, rhubarb and young radishes - € 62
Roasted Pyrénées baby lamb, curry of yellow lentils, little broad beans, green anis juice - € 72
Milk-fed veal chop, soft purée of green peas and bacon, truffled jerusalem artichokes, coffee flavoured veal juice - € 82
JEAN-MICHEL AND MICHEL LORAIN SUGGEST
Several Commemorative dishes that brought fame to the Côte Saint Jacques over the years
Sea fresh terrine of oysters - € 50
Lightly smoked sea bass with Oscietre caviar - € 98
Bresse chicken steamed in champagne
(1 hour cooking time) for 2 people - € 75
“Michel Lorain” style Truffle in puff pastry (40 min. cooking time) - € 72
Homemade blood sausage and old-fashioned mousseline purée - € 30
FRENCH CHEESE PLATTER
DESSERTS
Chestnuts crème brûlée, gingerbread french toast and small Pumpkin ice cream - € 24
Chocolate and salted butter toffee sweet dessert, iced Napolitan cake with roasted pieces of cocoa beans - € 24
Rose ice cream in crisp tulip shell with crystallized rose petals - € 24
Lime soufflé, passion fruit cream, raspberry ice-cream and sorbet - € 24
Napoleon with three light custards - € 23
Candied pear, toffee with morels, chiboust and vanilla ice cream - € 24
Cazette yule-log cake, flowing hazelnut biscuit with its ice-cream - € 24
Tasting of five assorted desserts - € 35
BEGINNER’S GOURMANDISE MENU
This menu, reserved for children, will help them learn about the finer pleasures of eating.
One entrée chosen by the ChefA half-portion or a full dish chosen from the menu
A dessert chosen by the Chef
The price of the menu = the price of the selected half-portion or full dish
There is a playroom available for children
