L'Epicurien

Assiette dégustation selon la sélection du Chef

Upside-down tomato tart with burratina and pesto verde

Saint-Marcellin (local cheese) cromesquis with walnuts on a bed of salad

Rabbit terrine with pistachios, foie gras center

Tuna and salmon tartare with homemade guacamole

Scallop tempura on creamy pea purée with chorizo cream

Tuna and salmon tartare with homemade guacamole

Saint-Marcellin (local cheese) cromesquis with walnuts on a bed of salad

Rabbit terrine with pistachios, foie gras center and seasonal chutney

Upside-down tomato tart with burratina and pesto verde

Fish of the day with Parmesan cheese risotto

Lightly spiced green pea dahl with steamed basmati rice

Octopus carpaccio with citrus fruits, saffron ice cream

Soft-boiled egg, fried, with oyster mushrooms and shiitake, truffle jus

Scallop tempura on creamy pea purée with chorizo cream

Semi-cooked foie gras with apricot insert, dried fruit chutney and brioche toast

Seared tuna with vegetable vinaigrette and Parmesan risotto

Octopus with chimichurri sauce, eggplant caviar and vegetables

Beef ribsteak cooked with truffle butter served with homemade French fries

Seared tuna with vegetable vinaigrette and Parmesan risotto