Starters Chef Michel Roth

Flavoured duck foie gras with hibiscus flower, 45

rhubarb and dry fruit

Green asparagus from Provence, 68

morel mushrooms stuffed with shallots,
vinaigrette made with olive oil from Cornille mill

Macaroni, stuffed with black truffle and duck foie gras 85

Imperial caviar from Sologne, 20gr 100

buckwheat blinis and red onions pickles

Fish
Tasting menu 190
4 dishes and 2 desserts as recommended by our chef

Pan fried red mullet, cardamom infusion, 50

fine mousse of borage and safraned gnocchis Or

Braised sole in meuniere juice, candied lemon, 90 Tasting menu and wines pairing 340
declinaison of poivrade artichokes We choose a variety of wines by glass to complement your tasting menu

Poached sea bass on shellfish and basil stock, 103

young leeks and chanterelle mushrooms

Meat
Selection of cheese 29

Sweet and sour duck from Challans breeds by Madam Burgaud,

candied cherries parfume with verbena taste,
juice of banuyls for two peoples (per people) 55

Veal from Limousin breeding, 80

romaine lettuce and broad beans,
Signature dishes of the restaurant Lasserre
candied shoulder of veal like cappucino
We guarantee the French origin of all our meats Tax and service included
The information about the present allergens in dishes is at your disposal in the waiting room.
Fillet of beef Rossini, puffed potatoes 95 Net prices in euro