The Menu

Christian Constant and his kitchen Chef Yann Ghazal

    • SEASONAL SUGGESTIONS

      • Terrine de foie gras marbré à la truffe et toasts briochés - 24€ -
      • L′os à moelle rôti à la fleur de sel et truffe - 22€ -
      • Oeuf mimosa à la truffe fraîche - 21€ -
      • Chou farci de homard, beurre battu au caviar et œuf de truite - 39€ -
      • Pomme de terre farcie aux pieds de porc - 29€ -
      • Feuilleté de ris de veau braisé au vin doux - 36€ -
      • Côte de bœuf à partager, purée de pomme de terre à la truffe - 82€ -
  • Set Menus

    • Lunch set menu

      Two Courses 21€

      Three Courses 27€

      Served at lunch from Monday to Friday only

    • MENU BIBENT 33€

      Servi le soir, le week-end et jours fériés



      Velouté de potimarron aux éclats de châtaignes et cacao

      Œufs mimosa comme autrefois

      ***

      Joue de bœuf braisée au vin rouge et carottes fondantes

      Chipirons grillés en persillade, riz pilaf à l′encre de seiche

      ***

      Profiterole, sauce chocolat

      Millefeuille à la vanille, caramel beurre salé

    • Childrens menu - Two Courses

      - 17€ -

  • Starters

    • Starters

      • Old style devilled eggs - 11€ -
      • Cream of pumpkin soup with chestnut and cocoa - 11€ -
      • Tartare of oysters, sea bass and salmon seasoned with ginger and lemon - 14€ -
      • An artichoke flower stuffed with fresh sheep′s cheese, chorizo and pastis flambed langoustine - 16€ -
      • Woodpigeon and foie gras pie with mesclun salad and pickles - 17€ -
      • Saint-Marcelin cheese with dizzled honey, green salad and condiments - 16€ -
      • Duck foie gras terrine with a spiced quince chutney - 16€ -
      • Ovenbaked bone and marrow, flat-leaved parsley and ravigote sauce - 12€ -
      • Crispy calf′s brain with white bean houmous and Antilles sauce - 19€ -
  • Main Courses

    • Main Courses

      • Cassoulet from Montauban, recipe Marcel Delmas - 28€ -
      • Braised beef stew, red wine and fondant carrots - 28€ -
      • Four spices marinated duckling fillet roasted on the bone, morello cherry and mint jus - 29€ -
      • Seared scallops, curried sweet potato, Granny Smith and peppered Bigourdan bacon - 31€ -
      • Mediterranean drum fish grilled with olive oil, sea lettuce, and lime - 32€ -
      • Venison steak Rossini, celeriac and Grand Veneur sauce - 39€ -
      • Buttered macaroni, served with ham, Compté cheese and black truffle - 32€ -
      • Fillet of beef with Béarnaise sauce, pont-neuf potatoes - 29€ -
      • Salt baked Celeriac, vegan aïoli, apple gel and parsley powder - 26€ -
  • Cheese Selection

    • Cheese Selection

      • François Bourgon, Master Cheesemaker: Brillat-Savarin with home-made Morello cherry chutney - 9€ -
  • Desserts

    • Desserts

      • Christian Constant′s Famous chocolate tart - 12€ -
      • Millefeuille with salted caramel sauce - 11€ -
      • Lemon meringue pie - 12€ -
      • Homemade profiterole with hot chocolate sauce - 11€ -
      • Apple tart Tatin with fresh clotted cream - 12€ -
      • Vanilla cream caramel - 10€ -
      • Crispy waffle with chantilly cream, caramel or chocolate sauce - 10€ -
      • Chestnut fondant with caramelised white chocolate ice cream - 11€ -

NET PRICE, SERVICE INCLUDED
All our meats are from France. All our dishes are homemade from raw products