Breakfast
Breakfast
7 am to 10:30 the week / 7:30 to 11:00 the weekend
Both menus are subject to changes depending the availability and delivery of our products.
The Buffet - 22 euros
Assortment of seasonal products,
your choice of eggs (scramble, omelette, soft boiled or fried)
fresh juice and a hot drink
the Parisian - 11 euros
Viennoiseries or tartines,
a fresh juice and a hot drink
A la carte
Fresh fruits salad 5 euros
Granola bowl 5 euros
Viennoiseries 2 euros
Homemade cake 4 euros
Tartines, butter and jam 5 euros
Avocado toast 7 euros
Eggs (scramble, omelette, soft boiled or fried) 7 euros
Garnish: ham, cheese, mushrooms, tomatoes and herbs
Hot drinks
Expresso 3 euros
Americano 4,50 euros
Cappuccino / Latte 5 euros
Flat white 6 euros
Filter coffee 5 euros
Pascal Hamour tea 5 euros
Infusions 5 euros
Chai tea latte 6 euros
Golden latte / Matcha latte 7 euros
Plant milk supplement 1 euros
LUNCH
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chef des cuisines
Giovanni Passerini
chef executif
Sho Ashizawa
Both menus are subject to changes depending the availability and delivery of our products.
Lunch
Starter Main course or Main course dessert 23€
Starter Main course Dessert 27€
Starter
Mackerel, Jerusalem artichokes and dulse
Beef tartare, smoked eel and tamarind sauce
Beetroots, nuts & rhubarb from our garden
Main course
Spaghetti alla chittara, chard, olives and parmigiano
Yellow pollock, artichokes and spicy butter
Beef steak, mushrooms, chickpeas and gremolata
Desserts
Cheese of the day
«Far breton», pear & cognac sorbet and caramel mousse
Rosemary panna cotta, opaline and blood orange
Lemon sorbet & cream, tuile and thyme oil
The selection of our sommelier White wines
Anjou – Chateau Princé, Les Ardoisières, 2018 10 euros
Verdicchio dei Castelli di Jesi – La Staa, 2018 12 euros
Red wines
Vin de Savoie – Domaine des 13 Lunes – Le Coeur en Goguette, 2018 8 euros
Rasteau – Domaine de Beaurenard, 2018 9 euros
Dinner
Dinner
chef des cuisines
Giovanni Passerini
chef executif
Sho Ashizawa
Both menus are subject to changes depending the availability and delivery of our products.
hors d’oeuvre et entrées
Italian charcuteries and grilled focaccia 16€
Endives «Pleine Terre», Kalamata’s olive & burrata 14€
Beef tartare, smoked eel & tamarind sauce 16€
Urchin, potatoes & dulse vinaigrette 15€
Quail, radicchio, ricotta and pecan nuts 14€
Vol au vent with duck stew & puntarelle 16€
plats
RAVIOLI
22€
ricotta & cime di rapa
LINGUINE
24€
gamberoni & tarragon
MEZZE MANICHE
23€
beef stew and parmigiano
TERIYAKI MONKFISH
26€
trevisio & cockles
DUCK
26€
beetroots & gorgonzola
plats à partager
BELAUN ROASTED LAMB 72€
SALERS RIB EYE STEAK 90€
roasted Pontoise cabbage, fried Roseval potatoes & spiced mayonnaise
desserts
Cheese plate 13€
Coconut, meringue, mango & cardamom sorbet 11€
Citruses from Baches, almond biscuit & black sesame ice cream 11€
Chocolate mousse, rhubarb & parsley ice cream 10€
Brunch
•
chef executif
Sho Ashizawa
Both menus are subject to changes depending the availability and delivery of our products.
Brunch - 36 euros
Buffet with seasonal products
A dish of the day, homemade pancakes or your choice of eggs
A hot drink
Unlimited fresh fruit juices
Brunch + cocktail
45 euros
Hot drinks
Expresso / Allongé
Double expresso / Americano
Filter coffee 5 euros
Macchiato / Cappucino
Latte / Flat White
Pascal Hamour Tea
Chic des Plantes & Le Bénéfique Infusions
Homemade Chai Latte
Cocktails - 13 euros
Bloody Mary
Vodka Fair, lemon juice, Worcester sauce , spices and tomato juice
Expresso Martini
Vodka Fair, Fair Coffee liquor, expresso, simle syrup
Experimental Mimosa
Archibald champagne and orange juice infused with bell pepper
New Year’s
New Year's Eve Menu
Chef : Giovanni Passerini // Chef executif : Sho Ashizawa
With a glass of champagne
95 euros
Menu
Mise en bouche
Shellfish platter
Entrée
Squash & crab ravioli, butternut broth, verbena and raw langoustine
Lens, chestnut, cotechino, black truffle and marinated daikon radish
Plat
Roasted duck, smoked beetroot, watercress and radicchio confit
Fromage
Selection of Italian and French cheeses
Dessert
Panettone, turron, sorbet & citrus
Christmas Menu
Menu de Noël
Chef Executif : Sho Ashizawa
Menu de Noël 65 euros
Menu
Amuse bouche
Entrée
Scallops, Jerusalem artichokes and citron
Agnolotti del plin
Plat
Poulard, roasted caulifower and watercress
Dessert
Ricotta & citrus tart