Set menus
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
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.