GrandCœur

Sauce béarnaise, deux garnitures au choix. Veal chop Milanese style (FR), Béarnaise sauce, two sides (for two).

Jus de volaille, deux garnitures au choix. Roast free-range yellow chicken (FR), chicken jus, two sides (for two).

Toast à l'ail, rouille, bouillon de poisson de roche. Bouillabaisse, garlic toast, rouille sauce, rockfish broth (serves 1 to 8 people).

Salades d'herbes. Devilled eggs with anchovies, herb salad.

Oeufs de truite, aneth. Gravlax-style marinated trout, trout roe, dill.

Verveine, amandes. Tomato and peach carpaccio, verbena, almonds.

Vieux parmesan, poivre de Sarawak. Spring onion and guanciale gratin, aged parmesan, Sarawak pepper.

Tomates anciennes multicolores, figues. Burrata, heirloom multicoloured tomatoes, figs.

N°2 Utah Beach. Mr. Jean-Paul Guernier's special oysters, n°2 Utah Beach - x6.

Pain toasté à la chair de tourteau, huile d'olive, basilic. Traditional gazpacho, toasted bread with crab meat, olive oil, basil.

N°2 Utah Beach. Mr. Jean-Paul Guernier's special oysters, n°2 Utah Beach - x12.

Garniture au choix. Hand-cut beef tartare (FR), herb-roasted Noirmoutier potatoes.

Sauce tomate, olives taggiasches, frites de panisse. Niçoise ratatouille with savory, tomato sauce, taggasca olives, panisse fries.

Garniture au choix. Stingray wing "à la grenobloise" style, choice of sides.

Sauce vierge, garniture au choix. Catch of the day, vierge sauce, choice of sides.

Beurre de basilic. Traditional Provençal stuffed vegetables, basil butter.

Spring vegetables.

Parmesan. Romaine lettuce, grated Parmesan.

Herb-roasted Noirmoutier potatoes.

Rum baba.

Peach Melba.

Caramel au beurre salé, amandes grillées. Rice pudding, salted butter caramel, roasted almonds.

Valrhona Guanaja 70% dark chocolate mousse.

Chantilly à la vanille de Madagascar. Dulce de leche flan, Madagascar vanilla whipped cream.

Selon arrivage. Cheeses, according to availabilty.

États-Unis.

France.

Danemark.

France.

Japon.

Écosse.