Starters

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• Velouté of watercress

  gourmet piazzetta finger, artichokes and poached quail eggs

  13€

• Homemade semi-smoked salmon

  flavored with spices, parmentière waffle, creamy herbs

  13€

• Foie gras terrine

  champagne jelly, stewed pomegranates, crunchy fruit beggar

  19€

• Ravioli of Dublin Bay prawns

  stuffed with Italian pine nuts and chervil, emulsion bisque

  21€

• Marinated tuna

  crispy cracker with satay, taboulé of cauliflower, avocado, lemon caviar

  19€

Main courses

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• Pavé of “maigre”

  fish in cereal crust, parsnip mousseline, carrot-coriander and bulgur

  25

• 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€

• Roasted scallops

  butternut, mini leeks glazed and mogette beans from Vendée, emulsion

  32€

• Charolais beef tenderloin

  forest mushrooms, house-made dauphine potatoes, bordelaise sauce

  38€

• Charolais Rossini beef tenderloin

  same with foie gras

  45€

• Crispy veal sweetbreads

  roasted with lemon thyme, pasta Capellini with morel cream

  42€

Desserts

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• Entremet mousse milk chocolate,

  praline and pumpkin seeds espuma, pear sorbet

  12€

• Apple confit with cider

  vergeoise crumble and vanilla ice cream

  12€

• Baba verrine jasmine scented

  pineapple compote and Madagascar vanilla cream

  12€

• Shortbread biscuits

  with lemon cream, Château de Panisse olive oil, lime-coriander sorbet

  12€

• A selection of 3 ice-cream and sorbets

  feathery light biscuitwith almonds

  12€

• Assorted chesse plate

  from famous Marie Quatrehomme

  12€