Our lunch & dinner menus
Chef Guillaume SCHEER invites you to discover his cuisine, which evolves according to the season and the availability of produce.
5-course "Plaisirs" menu 115€ starter / main course
appetizer / entrée /fish /meat /dessert.
6-course "Gourmands" menu €125
Starter/appetizer/fish/meat/worked cheese/dessert.
This menu is given as an indication and can change according to the arrivals.
just-stiffened langoustine / mango condiment / citrus emulsion.
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Sweetbread tartlet with yellow wine.
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Le st pierre à au beurre de laurier /fine niçoise de légumes / velours de piquillos.
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Fillet of Charolais beef (FR) / pumpkin dauphinois / chive jus.
or
Fillet of venison (FR) / old-fashioned vegetables / grand veneur sauce.
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Souvenir of Deauville.
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Fig from our garden / pecan nuts / fig leaf ice cream.
To sublimate your menus, we suggest you accompany them with a food and beverage pairing.
4 GLASSES 48 € or non-alcoholic 30€.
4 GLASSES 48 € or non-alcoholic 30€.
Our current menu
All our dishes are homemade
and preferably with local products.
and preferably with local products.
Inputs
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Porcini and foie gras pie with tartuffon sauce. 43
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Sweetbread tartlet with yellow wine. 42
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Scallops from Normandy in carpaccio / celery / tangy yoghurt. 43
Fish
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Arctic char from Isère lakes/ red wine jus. 46
Meat
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Charolais beef tenderloin (FR) / dauphinois with pumpkin / chive jus. 49
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venison fillet (FR) / heirloom vegetables / grand veneur sauce. 49
Desserts & Cheeses
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Souvenir of Deauville. 15
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Plate of cheeses from the Tourrette house. 16
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fig confit / caramelized pecans / fig leaf ice cream. 18
-
Like a tiramisu.... 18
Business menu €54
2 glasses of wine (12CL) €20
only at lunchtime, Wednesday to Friday, excluding public holidays and special days.
Lunch menu available from October 16 to 18.
Scampi ravioli / ginger-infused full-bodied juice.
***
Lamb rump steak with thyme / paimpol coconut / full-bodied tomato juice.
or
Fish according to arrival / potimarron / piquillo velvet.
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Tourrette cheese platter.
or
Like a tiramisu…
or contact us at