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A combination of great food
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Menu - L'Etoile

Desserts

Trilogy Of Homemade Ice Creams Of Exotic Fruit - 28
Creme Brule Of Tonka Beans With Capuccino Ice Cream - 30
Tasting Of Coffee In Three Textures With Capuccino Ice Cream - 30
Pannacotta With Red Berries, Creamy Caramel And Raspberry Ice Cream - 30
Our Style Of Tarte Tatin By Jean Paul Bondoux - 35
Declination Of Chocolate (Sponge Cake, Mousse And Creamy) With Orange Ice Cream - 35
Sphere Of Cocoa With Chocolate Mousse, Wild Fruit Compote And Bavaroise With Tonka Bean Seed - 35

Appetizer

Escalope Of Raw Fish With Leche De Tigre, Vegetable CruditéS And Chips - 65
Heart Of Palm With Zabaione Of Chimichurri, Creamy Avocado And Shiitake - 70
King Prawns Tartar On Glazed Fennel And Crispy Sago - 75
Veal Carpaccio In Artisan Mustard Crust With Veal Sweetbreads And Balsamic Dressing - 75
Trilogy Of Sea: Shrimp, Scallops And Salmon Gravlax With Cold Melon Soup - 80
Octopus Terrine With SautéEd Onion And Sausage, Flavored Mayonnaise - 80
Grilled Scallops On Its Shell With Creamy Corn And Basil Foam - 85
Duo Of Foie Gras With Textures Of Apple, Beets, Pickles, Figs And Porto Sauce - 85

Main Courses

Grilled Salmon With Creamy Passion Fruit Polenta, Citrus Sauce - 115
Sandperch At Low Temperature With Baroa Potatoes Mousseline, Vegetables Tempura And Beurre Blanc - 120
Pollack MeuniéRe With Tomato Risotto, Mussels And Saffron Sauce - 125
Duo Of Rabbit With Mustard Sauce And Creamy Hummus Parmesan And Eggplant Caviar - 115
Black Angus Tenderloin With Comté Cheese Aligot And Wild Mushrooms Sauce  - 130
Sandperch At Low Temperature With Baroa Potatoes Mousseline, Vegetables Tempura And Beurre Blanc Sauce - 120
Atlantic Sea Bass With Black Rice And Squid, Toasted Cassava With Palm Oil And Bagna Cauda Sauce - 125
Duck Confit With Honey And Balsamic Sauce, Carrot Mousseline With Coconut And Vanilla - 120
Trilogy Of Black Angus With Confit Garlic Mousseline And Bordeaux Sauce - 135
Supplement foie gras - 50
Black Angus Tenderloin With Comté Cheese Aligot And Wild Mushrooms Sauce - 130
Supplement foie gras - 50
Rack Of Lamb With Chocolate Nibs, Black Pepper Sauce, Pumpkin And Tonka Beans Risotto - 135

Tasting Menu

Grilled Scallops On Its Shell With Creamy Corn And Basil Foam - 330
Veal Carpaccio In Artisan Mustard Crust With Veal Sweetbreads And Balsamic Dressing - 330
Atlantic Sea Bass With Black Rice And Squid, Toasted Cassava With Palm Oil And Bagna Cauda Sauce - 330
Black Angus Tenderloin With Comté Cheese Aligot And Wild Mushrooms Sauce - 330
Creme Brule Of Tonka Beans With Mascarpone Ice Cream - 330
Sphere Of Cocoa With Chocolate Mousse, Wild Fruit Compote And Bavaroise With Tonka Bean Seed - 330
Coffee And Petit Fours - 330