week of December 21th : the 4 dishes of the day
(just for lunch)
Phô 22
Vietnamese spicy soup, thin slices of fillet of beef and rice noodles
risotto with milanese, saffron and marrow bone 21
bouchot mussels with cream, chorizo, french fries 23
Scottish salmon tartar with green apples, shallots, lime, olive oil, herbs, sucrine leaves and pink radishes, sour cream, toast and Chips 24
Dessert of the day
mont-blanc 12
meringue, chestnut cream with rum, vanilla mascarpone and marrons glacés
Winter menu
Starters
salad of young shoots, pink radishes and small roasted seeds 10
butternut squash soup with coconut and turmeric, roasted almonds and crispy sage 14
marrow bone with coarse salt, toast 15 (15 minutes in the oven)
homemade foie gras, small morello cherries in liqueur and kirsch, gingerbread crumble, brioche bread 19
crispy Japanese gyoza ravioli with vegetables, sesame seedlings 16
burrata with small tomato olivettes and basil 16/26
burrata with raw ham from the St-Bernard butcher’s shop, fig and basil 17/28
oysters Marennes Oléron fine de claire no 3, vinaigrette and salted butter 9/18/33
3p / 6p /12p
carpaccio of scallops, olive oil, yuzu, Greek yoghurt and kasha 19
Christmas salad with oranges, mozzarella di Buffala, raw ham from the butcher’s shop St. Bernard’s, fresh mint, pomegranate 17/28
tuna tartare Maï Maï style 19/38
mango, passion fruit, lime, coconut milk, ginger, cilantro and toasted sesame seeds with your dish, caribbean curry sautéed potatoes
warm goat’s cheese crouton salad from Besson in Grimisuat with eggplant, cured ham from the St-Bernard butcher’s shop, walnuts 16/28
beef tartar cut with a knife, toast, with your dish, a basket of french fries 19/38
tuna Poke Bowl 19/34
Asian marinated raw tuna, radish, mango, carrot, avocado, cucumber, seaweed, quinoa, lime and sesame
The follows
grilled gnocchi, morel sauce, raw ham chips 28
creamy risotto with truffle oil, scallops, chanterelles, rosemary and roasted hazelnuts 32
penne with tomato burrata sauce, datterino tomatoes, basil 24
penne with smoked salmon, cream, vodka and dill 23
linguine with basil pesto and fresh goat’s cheese from Besson in Grimisuat, toasted pine nuts 26
prawns with red Thai curry, rice noodles 30
aubergine, squash, tomato, chilli, Thai basil
sea bream fillet, yellow Thai curry, aubergine, squash, tomato, basmati rice with fried onions and coriander 34
black sesame crusted semi-cooked tuna fillet 42
soy sauce, wasabi, pickled ginger, wakame seaweed salad, shichimi Japanese 7 spice french fries
grilled whole Canadian lobster, lemon butter, tarragon risotto 52
artisanal blood sausage from the Fournier-Pitteloud butcher’s shop, applesauce, candied apples and mashed potatoes 29
thai red curry of chicken, vegetables, chilli, Thai basil and basmati rice 29
semi-cooked fillet of beef japanese style 40
soy sauce, wasabi, pickled ginger, wakame seaweed salad, shichimi Japanese 7 spice french fries
venison entrecote with chanterelles, caramel sauce, candied apples, figs, French fries 45
200 grams of Black Angus beef fillet from Ireland, morel sauce, spinach shoots, celery and chanterelles, basket of french fries 49
gluten intolerance :
gluten-free pasta – gluten-free bread / subject to availability
For your children, all our dishes can be served in small portions.
Let us know if you have any intolerances or allergies.
Origin of meat and fish
black Angus = Ireland / fillet of beef – raw ham – marrow bone – blood sausage = Swiss / hunting = Austria / chicken = France / foie gras = France / sea bream = Greece “friends of the sea” / tuna = Sri Lanka “friends of the sea”, lobster = Canada
The desserts
mango and passion fruit pavlova 12
fig puff pastry, honey, mint, orange zest, vanilla cream 12
passion fruit panna cotta 10
the tiramisu pot 10
3 glazed mochis: mango – raspberry – yuzu 10
passion fruit soup & green tea hasta ice cream 9
pineapple carpaccio with basil syrup 9
Toblerone chocolate mousse, white and black 10
warm chocolate fondant, hasta fior di latte ice cream, salted caramel sauce 12
ARTISANAL HASTA ICE-CREAMS
a big scoop of vanilla ice cream, cashew praline, hot chocolate sauce 10
ice that cannot be found
carambar – nutella – ovomaltine 12
iced coffee 12
ice coffee, hot espresso and fresh cream
sorbet and ice cream selection 12
mango – lime – raspberry – passion fruit
ice cream fior di latte with 3 sauces 10
raspberry – maple syrup – caramel with fleur de sel
glass of bailey’s ice cream and hot espresso 9
glass of amaretto ice cream, hot espresso 9
HASTA ice cream flavorings by the ball 4,50
vanilla / coffee / carambar / ovomaltine/ nutella / fior di latte / green tea / lime / ginger
HASTA sorbets flavorings by the ball 4,50
raspberry / passion fruit / mango / absinth