Starters
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Ravioli of Dublin Bay prawns
stuffed with Italian pine nuts and chervil, emulsion bisque
21€
Main courses
-
Crunchy poultry ballotin
with fragrant sumac, rougail vegetables, polenta with mushrooms
25 -
La bouillabaisse:the Atelier’s
own fish soup with seafood and fish-a meal in itself!
32€ -
Charolais beef tenderloin
forest mushrooms, house-made dauphine potatoes, bordelaise sauce
38€
Desserts
-
A selection of 3 ice-cream and sorbets
feathery light biscuitwith almonds
12€ -
Assorted chesse plate
from famous Marie Quatrehomme
12€
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