Trio of amuse-bouches

Choice of starter

- Marbled foie gras with smoked beef tongue, beetroot prepared three ways (with a 3€ supplement)

- Shrimp tartare, oyster mayonnaise, and bouchot mussel sauce

Choice of main course

- Fish with citrus, mandarin confit, carrot ravioli, and citrus mousse

- Pigeon prepared three ways : breast cooked on the bone and glazed with millet, leg croquettes with offal, and Swiss chard with braised wings, vegetable relish, and poultry jus

Cheese platter from the Janin cheese dairy in Champagnole - Meilleur Ouvrier de France (with an €8 supplement)

Pre-dessert

Choice of dessert

- Trompe l'oeil Hazelnut (hazelnut ganache and gel, praline crisp) Hazelnut, smooth caramel)

- 100% Vanilla Entremet (vanilla ganache, vanilla cream, and almond and vanilla praline)

- Trompe l'oeil Coffee Bean (coffee ganache, coffee cream, coffee biscuit, and coffee praline)

- Trompe l'oeil Thai Coconut (coconut ganache, coconut crisp, and mango coulis center)

Mignardises

Trio of amuse-bouches

First starter

- Marbled foie gras with smoked beef tongue, beetroot prepared three ways (with a 3€ supplement)

Second starter

- Shrimp tartare, oyster mayonnaise, and bouchot mussel sauce

Choice of main course

- Fish with citrus, mandarin confit, carrot ravioli, and citrus mousse

- Pigeon prepared three ways : breast cooked on the bone and glazed with millet, leg croquettes with offal, and Swiss chard with braised wings, vegetable relish, and poultry jus

Cheese platter from the Janin cheese dairy in Champagnole - Meilleur Ouvrier de France

Pre-dessert

Choice of dessert

- Trompe l'oeil Hazelnut (hazelnut ganache and gel, praline crisp) Hazelnut, smooth caramel)

- 100% Vanilla Entremet (vanilla ganache, vanilla cream, and almond and vanilla praline)

- Trompe l'oeil Coffee Bean (coffee ganache, coffee cream, coffee biscuit, and coffee praline)

- Trompe l'oeil Thai Coconut (coconut ganache, coconut crisp, and mango coulis center)

Mignardises