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 €.Depending on availability
Rabbit terrine with prunes, candied tomatoes and rosemary, red onion confit Pan-seared lean fish, cauliflower couscous with parsley vinaigrette, carrot and ginger jus Mont-Blanc with hazelnut and candied chestnut, vanilla ice cream
Tuna carpaccio, fried tofu with ginger, crunchy radish Roasted free-range guinea fowl breast, apples and dried fruits, hint of sweet wood Dark chocolate tart with pear and caramelized pecans, pear sorbet
Fresh and smoked salmon terrine with dill Duckling fillet, turnip with Sichuan pepper, beetroot jus and crisp beetroot Paris-Brest with sea salt, lemon zest, almonds and vanilla ice cream
Yellow beetroot salad with pickled red onions, feta cheese and nuts Pan-seared scorpionfish filet, buckwheat seeds with celery stalk and mango Pineapple, peppermint, turmeric, candied ginger and coconut rum sorbet
Sweet potato and kumquat soup with grilled chestnuts Slow-cooked lamb shoulder with black garlic, carrots and Romanesco cauliflower Molten chocolate cake with tonka bean, orange and mango–lemon sorbet
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