To vary your gourmet desires, Guy Martin offers the menu semainier, from Tuesday to Saturday at 59 € (starter-main course or main course-dessert) or in three courses (starter, main course and dessert) at 68 €.
Farm raised chicken terrine, salt cured lemon, chick peas pickles and hummus Pike-perch filet pan seared on the skin side, quinoa and mustard seed Milk chocolate tart and caramelized almonds
Albacore tuna tartar, chia seeds, ginger, avocado and pomegranate Pan seared duckling filet, blackcurrant polenta and a reduction jus Light mousse of grapefruit, fresh pineapple and Espelette pepper, gingerbread and cognac ice cream
Mackerel filet, lemony ricotta cheese and yellow beetroot salad Roasted guinea fowl breast, quince fruit, dried fruits, garam masala spices Rhum sponge cake, orange, yuzu and rhum ice cream
Leeks salad, gribiche sauce condiments Steamed polack fish filet, beetroots, white beans and chorizo sauce Cheesecake, nutmeg, mango, passion fruit and Spéculos cookies
Sweet potato & kumquat soup, roasted chestnuts Braised beef cheeks, root vegetables, gherkin and horse radish Chocolate puck with tonka bean, arabica coffee ice cream and crispy macaron
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