La Carte

The Starters

  • Oysters from Etoile Kys marine n°3, vinegar dressing with shallots 23
  • Devilled eggs with mayonnaise 16
  • Duck foie gras with red wine candied pear chutney 24
  • Avocado with cocktail sauce, prawns and grapefruit 18
  • Onion soup with gratinated Comté cheese 16
  • Tuna cevice, mango and chives condiment 21

The main courses

  • Vegetable blanquette with lemon thyme 22
  • Roasted Ibaïama pork from Ospital with lemon thyme, mashed potatoes 28
  • Roasted cod ′grenobloise′-style seasoning, sautéed spinach with pink garlic 34
  • Free-range roasted chicken, French fries and few leaves of romain salad 30
  • Fish & chips, tartare sauce 32
  • Sarawak pepper beef hanger steak, parmesan macaroni and cheese 36
  • Mushroom risotto with garlic and parsley 23
  • Langoustine ravioli, artichoke puree, shellfish coulis 36

Desserts

  • Regional cheese selection 22
  • Vanilla from Madagascar rice pudding, salted butter caramel and almonds 11
  • Lemon pie with meringue 14
  • Vanilla "Millefeuille" 12
  • Guanaja chocolate mousse 12
  • Hazelnut "Paris-Brest" 18
  • Exotic fruit salad flavoured with lime 18