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, brown mushrooms, parsley, hazelnuts and mustard seeds Roasted pike perch fillet, soy vermicelli and snow pea, herb vinaigrette sauce Milk chocolate tarte, caramelized pecans
Red mullet gurnard filet, tomatoes and coriander, black olives and shallots pickles Pan fried farm raised chicken breast, artichoke purée and spring vegetables Mango and passion fruit Vacherin, ginger and mint
Rolls of green and yellow zucchini, ginger, cherry tomatoes and olives Monk fish filet seasoned with tandoori spices, mushrooms and vegetables prepared like a risotto, arugula coulis Paris-Brest, « fleur de sel », lemon zest and vanilla ice cream
Sea bream carpaccio, red radish, miso and lemongrass vinaigrette and Espelette pepper Pan seared duckling filet, variation of carrots, coriander and carrot jus Strawberry finger, “Ribot” milk sorbet
Fresh vegetables soup, sun dried tomatoes and black garlic jelly Confit lamb shoulder, black olive purée, zucchini, pine nut , capers and rosemary sauce Chocolate puck with tonka bean, arabica coffee ice cream and crispy macaron
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