ENTREES
Tarte Tatin de cèpes / lard de Colonnata / sirop Petimezi / mesclun (20 min de cuisson / selon arrivage) 16€ (*2€) (hors menu Bourgeon)
Foie gras de canard marbré à la lie de St Joseph / échalotte rôtie / raisin frais / gel vin chaud 18€ (*4€) (hors menu Bourgeon)
Houmous de pois chiche à la betterave / radis couleur / pickles / bonbon betterave-géranium 12€
Sandre fumé / crémeux courge-curry / courge spaghetti / chouchou graine de courge 14€
PLATS
Panais au safran d’Ardèche / champignons et oignon grelot / navet boule d’or braisé au miel / pickles mirabelle 22€
Longe de veau grillée / carottes couleurs / condiment oranges brûlées / vinaigrette fleur d’oranger / jus réduit à la cannelle 27€
St Jacques snackées / poitrine de cochon / céleri / noisette / condiment pruneaux au whisky 28€
DESSERTS
Assiette de fromages 8€
Faisselle d’Ardèche / confiture du moment 7€
Dôme poire / sablé linzer / sorbet poire moue de raisin 12€
Rose des sables / crémeux Jivara / mangue-passion 12,50€
La Carte
Starters
Porcini mushroom tart / Colonata bacon / Petimezi syrup / mesclun (20 min cooking time / depending on availability) €16 (*€2) (excluding Bud menu)
Marbled duck foie gras with St Joseph lees / roasted shallot / fresh grapes / mulled wine gel €18 (*€4) (excluding Bud menu)
Chickpea hummus with beetroot / radish color / pickles / beetroot-geranium candy €12
Smoked zander / creamy squash-curry / spaghetti squash / pumpkin seed cabbage €14
Main course
Parsnips with Ardèche saffron / mushrooms and pearl onions / golden ball turnip braised with honey / mirabelle plum pickles €22
Grilled veal loin / colored carrots / burnt orange condiment / orange blossom vinaigrette / cinnamon reduced jus €27
Seared scallops / pork belly / celery / hazelnut / prune and whisky condiment €28
To Share
Grilled octopus / Zathar fromage blanc / onion pickles €65
Served with crispy hay-smoked polenta
Limousin prime rib €9 per 100g
Lagast Mountains pork tomahawk (approximately 900g) €65
Our meats to share are served with buttered mashed potatoes, mustard jus, and a garlic confit with paprika condiment
Roasted porcini mushrooms with butter and parsley €12
Desserts
Cheese plate €8
Faisselle d’Ardèche / jam of the moment €7
Pear dome / Linzer shortbread / pear sorbet with grape pudding €12
Sand rose / Jivara cream / mango-passion fruit €12.50
Charcoal-grilling cooking
by Laurène and Clément MATHE and his Team
Net price including taxes and service charges.
meat « Origin France »
