The restaurant menu
ENTREES
Duck Foie Gras in spicy hot wine - € 60
Anatomy of a dish on an oyster theme- € 60Mille Feuille of pan fried foie gras and green asparagus, gribiche sauce with dried fruits - € 60
Lukewarm crayfishes salad, vealsweetbreads with chanterelle mushrooms in jelly - € 62
Atlantic lobster in a cappuccino, grilled bread spread and french toast - € 52
FISH, CRUSTACEANS, SHELLFISH
Pan-fried red Mullets, fennel and polenta morels in a light dill sauce - € 62
Crispy 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
Royal atlantic prawns, Artichokes and black rice, crustecean juice flavoured with saffron - € 82
Roasted and smoked atlantic Lobster, crushed potatoes and buttered lettuce - € 82
MEATS and POULTRIES
Farm raised pigeon and crayfishes, stuffed neck and green asparagus, reduced and peppered juice - € 70
Roasted duckling served with a white eggplant cream, spiced vegetables and toasted peanuts sauce - € 68
Lower back of Rabbit, panful of giblets, dried tomatoes and small calamary, risotto and ink sauce - € 58
Hot and cold Angus beef tenderloin, corn cream, chanterelle mushrooms and green french beans with truffle - € 82
Pan-fried veal kidneys, artichokes, dried tomatoes, capers and nasturtium flowers, Marsala flavoured sauce - € 52
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
Ginger-accented hearts of veal sweetbreads, pearl onions, rhubarb and young radishes - € 62
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
Roasted apricots, crispy leaves and verbena cream, Calisson 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
Sweet and sour marinated cherries, compote of Rhubarb and meadowsweet ice cream - € 24
Napoleon with three light custards - € 23
Candied pear, toffee with morels, chiboust and vanilla ice cream - € 24
Peach poached in Edelflowers, pistachio Streuzel, raspberry sorbet - € 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
