Menu

The Chef and his team offer you,

Spring 2022

Appetizers (warm or cold)

Black sea bream (+7 €)

bream tartare, apple, quinoa, artichoke, citruses vinaigrette

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François's Mushroom,

spinach Raviole, shallot light cream, duck consommé and smocked magret

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Green Asparagus,

with asparagus cream, hazelnuts oil, risotto, smoked salmon, Pomelos vinaigrette

 

 

Main Courses

Lamb from Sisteron,

Roasted leg and piece of lamb, wild garlic, turnip and potatoes.

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Squab from Terres froides,  

roast squab, variety meats "becasse" style, red wine reduced juice and vegetables

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Cod filet

Vegetable stew and coleslaw cabbage

 

Cheeses

Goat fiscella (Farm of Chozeau) (+3 €)

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A cheese experience (+5 €)

 

Desserts

Chocolate dessert
with homemade praline and timut peper ice cream

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Fine apple pie

apple, saffron ice cream

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French toast style brioche

praline, chocolate, and other...
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Paul's Floating Island

with strawberry and lemon hibiscus sorbet

 

 

Only seasonal fruits and vegetables are used. Therefore, the required dish may not always be available. 

 

From Tuesday to Friday lunch :

 46 € : Appetizer, main course, dessert or cheese

44 € : Appetizer, main course or main course, dessert / cheese

 

Friday evening, Saturday, Sunday and holidays :

 51 € : Appetizer, main course, dessert or cheese

47 € : Appetizer, main course or main course, dessert / cheese

Additional Appetizer : + 17€

 

During the week at lunchtime, another menu can be propose :

32 € : Appetizer, main course or main course, dessert / cheese

38 € : Appetizer, main course, dessert or cheese

 

() : Can have a supplement

We can offer you a vegetarian option

THE RESTAURANT CLOSE ITS DOORS AT 3 p.m AND 11 p.m 

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