FIRST COURSE GARDEN PEAS. chanterelles, spring onions, almonds and chorizo, vegetable broth with nasturtium flowers. 65 STUFFED MACARONI

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1 FIRST COURSE GARDEN PEAS chanterelles, spring onions, almonds and chorizo, vegetable broth with nasturtium flowers. 65 STUFFED MACARONI with black truffle, artichoke and duck foie gras, gratinated with mature Parmesan cheese. 95 ARTICHOKE FROM PROVENCE roasted with anchovies, pink garlic crisps, the leaves flavored with roasted hazelnuts oil. 72 CAVIAR FROM SOLOGNE ratte potatoes mousseline smoked with haddock, buckwheat crisp with a slightly sour dressing. 145 LARGE LANGOUSTINES AND CAVIAR medium cooked, served cold, yuzu and fresh celery taste. 98 CRAB FROM ROSCOFF in green zebra tomato water, mayo infused with tarragon and coral. 85 LINE-CAUGHT MACKEREL salted, dried then smoked with dry fennel, horseradish dressing, raspberry seeds. 69

2 FISH BLUE LOBSTER roasted in his shell with salted butter, sauteed of squids with sweet pepper, crisps of anchovy. 110 RED MULLET roasted eggplant in a zucchini flower, yellow bell pepper juice flavored with argan oil. 75 SAND SOLE stuffed with chanterelles mushrooms and flat parsley, fishbone juices just creamed with yellow wine. 98 LINE-CAUGHT WHITING FISH FROM SAINT-GILLES CROIX-DE-VIE in a crust of bread with almonds, New-Zealand spinach and olive oil flavored with curry and péquillos pepper. 69 LINE-CAUGHT TURBOT seared golden with black pepper, lemongrass and fresh herbs, carrot and ginger purée with pak choi. 95 All our fish come from wild fisheries

3 MEAT VEAL SWEETBREADS seared golden with garlic from Lautrec, salty cucumber lightly cooked, fresh almonds and fried parsley.95 PIGEON FROM THE BRESSE AREA glazed with spicy honey, and pine nuts crumble, compotée of fennel and onion with cumin, «à la diable» style juice. 89 BRESSE FARM HEN POACHED IN A BLADDER (2 persons) Supreme in vin jaune broth, green asparagus, chanterelles and crayfishes. Legs seared with chanterelles, herbs salad. 290 MILK FED LAMB roast saddle, cutlet and sausage grilled with harissa, semolina of violin zucchini with black olives. 98 DUCK FROM CHALLANS roasted with cherries and spices, onions purée with verbena, cooking juice. 89 All our meat is of French origin

4 OUR CHEESES SEASON BY SEASON Epicure has the role of transmitting the passion of cheese by offering, in close collaboration with two master cheese makers, Marie-Anne Cantin and Bernard Antony, a selection of cheeses that perfectly express the local land and tradition for your gastronomic delight. These two master cheese makers guarantee impeccable quality and traditional know-how for a unique flavour that is sure to enchant your taste buds. Our cheese board offers a number of new selections, varying the content depending on the seasons and the gradual maturation of the different cheeses. Bread and wine the inseparable partners of cheese are also highly representative of our culture, and are the perfect complement to the cheeses. 32

5 ARTICHOKE FROM PROVENCE roasted with anchovies, pink garlic crisps, the leaves flavored with roasted hazelnuts oil. LARGE LANGOUSTINES AND CAVIAR medium cooked, served cold, yuzu and fresh celery taste. LINE-CAUGHT WHITING FISH FROM SAINT-GILLES CROIX-DE-VIE in a crust of bread with almonds, New-Zealand spinach and olive oil flavored with curry and péquillos pepper. DUCK FROM CHALLANS roasted with cherries and spices, onions purée with verbena, cooking juice. FINE SEASONAL CHEESES STRAWBERRIES FROM THE FIELD frosted with farmer s cream from Normandy, strawberry juice and pearls. PRICELESS NYANGBO CHOCOLATE liquid cocoa, thin tile wafers and gold gilded sorbet. 320

6 DESSERTS BURLAT CHERRIES blown in sugar and flambeed with kirsch, pistachio cream from Sicily. 32 WILD STRAWBERRIES whipped white cheese with lemon zests, marshmallow with ice mint and strawberry juice. 38 FRUITS FROM TROPICS caramelized pecan nuts, Madagascar vanilla ice cream, juice of passionfruit and pepper. 34 LEMON FROM MENTON frosted with limoncello, with pear and preserved lemon. 33 PERU CHOCOLATE in a cocoa pod, iced, foamy and crunchy, chocolate sorbet infused with lemongrass. 37 PRICELESS NYANGBO CHOCOLATE liquid cocoa, thin tile wafers and gold gilded sorbet. 38

7 OUR SEASONAL MENU (only available at lunchtime) FIRST COURSE PINEAPPLE TOMATO with vanilla seeds from Bourbon and olive oil, pineapple tomato sorbet and oxalis flowers. 55 or ROYAL SEABREAM just salted and marinated with fresh mint, light jelly of cucumber water and yuzu cream. 62 MAIN DISHES COD FILLET cooked meunière with buckwheat butter and hazelnuts, mousseline of potatoes, watercress juice. 64 or VEAL SWEETBREADS seared golden, braised with amaretto, red onions compotée with fresh almonds. 72 FINE SEASONAL CHEESES 32 DESSERTS COFFEE FROM COLOMBIA iced and foamy, warm chocolate sauce, caramelized pecan nuts. 31 or STRAWBERRIES FROM THE FIELD frosted with farmer s cream from Normandy, strawberry juice and pearls