RESTAURANT

LUNCH MENU

STARTERS

Squash velouté with coconut milk, coriander

Trout gravelax, lemon cream

Venisson terrine with quince, onion compote

 

 

MAIN COURSES

Fregola with pleurote mushrooms, spinach and Parmesan

Shredded lamb shoulder cooked 5 hours, kale, rutabaga and jus

Duck magret, yellow beetroot purée, cabbage, sweet and sour sauce

Codfish, lentils with saté, garlic emulsion

Catch of the day

 

 

DESSERTS

Exotic Saint-Honoré

Chocolate Gianduja religieuse

Caramelised apple Diplomate, vanilla ice-cream

FOR THE CURIOUS ONES

Under the leadership of our Chef Eric Lurthy, our cuisine team selects fresh

seasonal products every day. The menu changes every month so you can 

alway taste new delicious creations.

 

WE ARE GREEN

All our menus are based on seasonal products. Our team values organic waste

thanks to the compost located in the courtyard of the hotel, where our chickens

and bees live. Moreover, thousands of used Nespresso capsules are recycled

through a suitable program on a monthly basis.