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
Porc terrine goji berries and green peppers, morello cherries 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 Caramelized pistachios « financier », raspberries and strawberries sorbet
Sea bream carpaccio, red radish, miso and lemongrass vinaigrette and Espelette pepper Pan seared duckling filet, eggplant and grapefruit, kumquat-duck jus with long pepper Paris-Brest, « fleur de sel », lemon zest and vanilla ice cream
Rolls of green and yellow zucchini, ginger, cherry tomatoes and olives Scorpion fish, meunière sauce, green Zebra tomato and vegetables with vinaigrette sauce Strawberry finger, “Ribot” milk sorbet
Cold watercress soup, lemongrass, goat cheese and ginger 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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