Lunch menu
STARTER – MAIN COURSE – DESSERT 50 €
* CHEESE (+ 9 €)
Snails and chanterelles, fresh herbs
ou
Pan-fried duck foie gras escalope with mirabelles
***
Loin of veal with herbs, vegetables from the garden of Augustin
ou
Backs of salmon grilled on one side only, fennel and young shoots, Choron sauce
***
* The Chef’s selection of fresh and mature cheeses
or
* Faisselle: with fresh herbs or red fruit coulis
***
Norwegian Omelet, apricot-verbena
Petit Pasumot menu
4 courses 118 €
This menu is given as an example,
it varies according to our inspirations…
—
Artichokes and comté cheese in puff pastry and its roasted juice
Ou
Bluefin tuna just caught, white eggplant caviar, pine nuts and virgin sauce
***
Arctic char cooked natural, courgettes and chanterelles, crémant sauce
Or
Supremes and thighs of quail, potatoes in herbs butter and pink onions
***
The Chef’s selection of fresh and mature cheeses
Or
Faisselle: with fresh herbs or red fruit coulis
***
Iced meringue cake with strawberries, lemon mousse
Or
Warm pistachio soufflé, saffron ice cream and fresh raspberry
Menu Grand Pasumot
5 courses 148 €
This menu is given as an example,
it varies according to our inspirations…
—
Artichokes and comté cheese in puff pastry and its roasted juice
Ou
Bluefin tuna just caught, white eggplant caviar, pine nuts and virgin sauce
***
European lobster spaghetti, lobster sauce with tarragon
***
Arctic char cooked natural, courgettes and chanterelles, crémant sauce
Or
Supremes and thighs of quail, potatoes in herbs butter and pink onions
***
The Chef’s selection of fresh and mature cheeses
Or
Faisselle: with fresh herbs or red fruit coulis
***
Iced meringue cake with strawberries, lemon mousse
Or
Warm pistachio soufflé, saffron ice cream and fresh raspberry
Menu Inspiration du Chef
6 courses 178 €
This menu is given as an example,
it varies according to our inspirations…
—
Artichokes and comté cheese in puff pastry and its roasted juice
Or
Bluefin tuna just caught, white eggplant caviar, pine nuts and virgin sauce
***
European lobster spaghetti, lobster sauce with tarragon
***
Arctic char cooked natural, courgettes and chanterelles, crémant sauce
***
Supremes and thighs of quail, potatoes in herbs butter and pink onions
***
The Chef’s selection of fresh and mature cheeses
Or
Faisselle: with fresh herbs or red fruit coulis
***
Iced meringue cake with strawberries, lemon mousse
Or
Warm pistachio soufflé, saffron ice cream and fresh raspberry
