Set menus

A La Carte

A La Carte

Autumn carte 2020

 

Starters

 

Marbled terrine of Périgord duck foie gras confit, fine jelly of Mirabelle plums and puff pastry brioche with orange 75 € 

Pan-fried duck foie gras escalopes with verjus, tatin of reinette apples 70 € 

Mussel soup of the bay of Mont Saint Michel 70 € 

Squeezed young Bio leek, Osetra caviar and cream of Etrez 80 € 

Whole lobster à la française 90 € 

 

Seafood

 

Sea bass stuffed in puff pastry shell, Choron sauce (for two persons) 195 € per piece

Quenelles of lobster and pikeperch, Champagne sauce 78 € 

Filets of sole from Normandy coasts "Fernand Point" 90 € 

Red mullet dressed in crusty potato scales 80 € 

 

Meats

 

Fricassee of Bresse chicken in crean sauce, morel mushrooms 76 € 

Veal sweetbread braised, Bourgeoise style 80 € 

Tournedos 'Rossini', Périgeux sauce 78 € 

Wole spit-roasted pigeon, candied legs in Autumn tartlet 80 € 

Poultry served whole:

Bresse chicken truffled cooked in a bladder à la Mère Fillioux 270 € 

 

Cheeses

 

Fresh and matured cheeses from ou terroirs 38 € 

Fromage blanc (unfermented cottage cheese) with double cream 20 € 

 

Sweet Partition from Benoît Charvet

 

The choice among all our Delicacies and Temptations on the desserts trolley 45 € 

The delicacies served on the place 40 € 

Apples from Bio orchard

Perfumes of yuzu and citronella

or

Altapaz 

A range of "Grand Cru of Guatemala" dark chocolate textures

Dishes are subject to variation in market supply and quality. Consequently, ad hoc adjustments of menu may occur.
TAX AND SERVICE INCLUDED

Other suggestions may be prepared according to season and market availability

Classic Menu

Classic Menu

Amuse-bouches

_____  

Quenelles of lobster and pikeperch, Champagne sauce

or

Marbled terrine of Périgord duck foie gras confit, fine jelly of Mirabelle plum and puff pastry brioche with oraange

_____  

Sea bass stuffed in puff pastry shell, Choron sauce (for two persons)

or

Fricassee of Bresse chicken in crean sauce, morel mushrooms

_____  

Fresh and matured cheese from our terroirs

_____  

Sweet Partition from Benoît Charvet

180 € 

 

Dishes are subject to variation in market supply and quality. Consequently, ad hoc adjustments of menu may occur.
TAX AND SERVICE INCLUDED

Other suggestions may be prepared according to season and market availability

Bourgeois menu

Bourgeois menu

Amuse-bouches

_____  

Whole lobster à la française

_____  

Red mullet dressed in crusty potato scales

_____  

Vael chop and sweetbread cooked in cocotte, tortellini of Butternut squash and parmesan cream sauce (for two persons)

_____  

Fresh and matured cheese from ou terroirs

_____  

Sweet Partition from Benoît Charvet

240 € 

 

Dishes are subject to variation in market supply and quality. Consequently, ad hoc adjustments of menu may occur.
TAX AND SERVICE INCLUDED

Other suggestions may be prepared according to season and market availability

Paul Bocuse menu

Paul Bocuse menu

Amuse-bouches

_____  

Squeezed young Bio Leeks, Osetra caviar and cream of Etrez

_____  

Jambonnettes of frogs from France,
carp from ponds of the Dombes, cressonnière sauce

_____  

Filet of sole from the Normandy coasts Fernand Point

_____  

Bresse chicken truffled cooked in a bladder à la Mère Fillioux

_____  

Fresh and matured cheeses from our terroirs

_____  

Sweet suggestion of Benoît Charvet
The choice should be specified at the time of ordering

Apple from orchard
Perfumes of yuzu and citronella

or

Altapaz
A range of "Grand Cry of Guatemala" dark chocolate textures

280 € par convive

Dishes are subject to variation in market supply and quality. Consequently, ad hoc adjustments of menu may occur.
TAX AND SERVICE INCLUDED

Other suggestions may be prepared according to season and market availability

Child Menu

Child Menu

For our young guests (12 or younger)

Suggestions of one starter and one course - Dessert

50 €

Dishes are subject to variation in market supply and quality. Consequently, ad hoc adjustments of menu may occur.
TAX AND SERVICE INCLUDED

Other suggestions may be prepared according to season and market availability

How difficult it is to be simple Vincent Van-Gogh

The Restaurant Paul Bocuse team and their "Meilleur Ouvrier de France" wish you a good appetite.

Christophe Muller, chef, 2000 – Gilles Reinhardt, chef, 2004 – Olivier Couvin, chef, 2015  François Pipala, restaurant manager, 1993
Éric Goettelmann, head sommelier, 2018 and Benoît Charvet, 2018 World Champion in iced desserts.