LOCATION
OPENING HOURS
Tue–Fri 17–00
Sat 14–00
CONTACT US
Entrées
Homard 19
Lobster bisque flavoured with dashi
Escargot 17
Gratinated snails kuro ninniku
Vichyssoise 15
Grilled leek, potato and leek foam with yuzu-koshō
Crudo 21
Hamachi crudo and umami soy
Coquille Saint-Jacques 21
Fried scallop with japanese curry
Plats
Tomate 24
Vegetable bouillabaisse seasoned with kombu
Quenelles 27
Pike quenelles and lobster sauce flavoured with ginger
Canard 31
Duck confit, lentils flavoured with shichimi togarashi and port wine sauce
Ris de Veau 36
Glazed sweetbread of veal with niku-no-tare sauce
Steak au Poivre 44
Fried fillet of beef with sansho pepper sauce
Desserts
Crème brûlée 14
Crème brûlée and sudachi sorbet
Fondant de chocolat 15
Chocolate fondant with sesame sugar and miso ice cream
Parfait 12
Chocolate parfait flavoured with yuzu
Fromages Francais 8 |18|25
French cheeses
Menu Jacques Barnachon
69 €
Foie Gras
Foie gras, Ume plum and vintage sardines
Consommé
Oxtail consommé with winter vegetables
Morue de Skrei
Ballotine of Skrei cod, togarashi, celery and roe
Pigeonne
Roasted pigeon breast and confit of pigeon leg, artichoke and timur and sansho pepper sauce
Chocolat
Chocolate ganache flavoured with miso, fir parfait and fir bud