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Egg yolk and chicken jus
Spring peas and broad beans
Espresso syrup and amaretto foam
Caramelized endive and vanilla brown butter
Sea urchin vinaigrette
Mosaic of vegetables, red mustard and dandelion
Cucumber, dill and rye
Samphire al morels
Ricotta gnocchi, orange and parsley
Escarole on toast, pecorino and nicoise olives
Popcorn with white and milk chocolate
Cherry and hazelnut
Butter and Fleur de sel
Goats curd with garlic and herbs Thin toast
Beaufort cheese and country toast
Tuna confit and shallot-caper vinaigrette
Horseradish and orange zest
Smoked paprika and lime vinaigrette
Frisée, walnuts and blue cheese
Like in Toulouse
Salad of baby gem, herb vinaigrette
Fennel and clams
Aioli, tapenade and focaccia
Preparation changes daily
Bacon, lettuce and onions
Tonka bean ice cream
Peanut and vanilla or Seasonal fruit
Selection from our board
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