FR

First Course

from 22 to 24€

Sea Bass carpaccio lemon condiments radish shavings, squid ink tile - 23€
Crispy Langoustine Thai sauce and seasoning, pak choi, cucumber, goa cress & a coriander coulis - 25€
King crab with turnip carpaccio kiwis, parmesan, "Mamie Fleur" vinaigrette - 24€
Tatin of foie gras from the South-West Armagnac sauce - 25€
Our selection of Petrossian Caviar as an appetizer Daurenki
Baïka
Ossetra - 14-17€
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First Course

Main Course

from 39 to 49€

Red mullet fillets Red mullet fillets, fennel compote, rouille condiment with its soup fishy - 39€
Shelled lobster carrot mousseline with hazelnut butter, olive oil with tarragon - 49€
Roasted Turbot with Sage stuffed zucchini flower, tomato tarragon mousseline
Braised calf sweetbread apple Anna, veal juice with tonka bean - 42€
Dombes duck roasted with rosemary honey sauce, lime - 39€
Pure fillet of Holstein beef white onion confit, dauphine potatoe, Foyot sauce - 52€
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Main Course

DESSERTS

from 12 to 14€

Selection of matured cheeses homemade toasted foccacia, sirop de Liège, baby leaves & dried fruits - 14€
Brugmann’s Dame Blanche crispy dulcey, Madagascar vanilla & Gianduja - 12€
Strawberries with verbena Vanilla mouss, strawberry jelly, verbena sorbet -12€
Apricots with sage yogurt mouss, apricot compote, apricot-sage sorbet, iced-tea - 12€
Cherry by Brugmann almond-pistachio bisquit, pistachio mouss, marmelade, cherry-amaretto sorbet - 14€
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DESSERTS