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The signature experience
The Priest's Cap
44 €
Starter
The egg mayonnaise from the French championship
Starter
Fourme d'Ambert tart with pear, peach and walnut.
Dish
Mussels, cockles and razor clams in a marinière sauce, squid‑ink tagliatelle.
Dish
Chicken ballotine with mushrooms, potato purée, chicken reduction
desert
Assortment of aged cheeses from the Gillot house
Dessert
Two‑chocolate sphere with almond praline and pecan
Dessert
Tarte tatin pomme figues, glace framboise
Feathered plume
54 €
Starter
Poached egg, artichoke velouté, parmesan crumble and speck chips
Starter
Citrus‑infused salmon and scallop tataki
Dish
Roasted monkfish, confit aubergine and fennel, cumin carrot purée
Dish
Tournedos with béarnaise sauce, green olive‑oil pearls and melt‑in‑the‑mouth fries
Dessert
Assortment of house‑aged cheeses from Gillot.
Dessert
Two‑chocolate sphere with almond praline and pecan
Dessert
Apple‑fig Tarte Tatin with raspberry ice cream