So Chic
Tomatoes cold cream soup with celery salt, matignon vegetables, smoked swordfish.

Toque Faubourg
Tartar of raw tuna fish with basil, lemon grass, ginger, marinated algae, enlivened by a heart of flowing ginger, French sea salt, refreshing Madagascar pepper.

Sashimi (except on Mondays)
Extra fresh, sashimi quality, albacore tuna fillet and lean salmon back with sea algae, served with green lemon, fresh fruits, ginger petals in Japanese tradition.

Geraldine’s pasta
Cuttlefish tagliatelles and vegetables from the East, prepared and fried in an pan, deglazed with yuzu, candied tomatoes.

‘Homard à la parisienne’
The half of a baked canadian lobster, chips and lettuce heart, like a stylish picnic.

Flavors
Micuit duck foie gras with spices, a pinch of black sea salt from Cyprus, grapefruit and candied ginger marmalade. We advice the Sauternes wine by the glass Rousset-Peyraguet 2002 with this dish (14 cl.), 12 €

West coast
Langoustines carpaccio with wasabi, cucumber and granny apple.

Freshness from the gardener
A bunch of fresh new mesclun salad, artichokes poivrade, small beans and small peas, cauliflower pickles and lemon marmalade.

‘Switched-on’ garden
Steamed vegetables basket, lemongrass flavoured, broccoli, carotts and asparagus from Thailand, small fennel and gourmand peas, served on one side with a sweet-and-sour sauce.

Tataki
Tuna steack presented like small bullions in the tataki manner, artichoke, dried apricot and gourmand peas julienne, lemon coulis.

John Dory
John Dory roasted filet, lotus, fennel, onions, flavoured with cumin and candied lemon.

Saint-Jacques
Pan fried scallop with sesame, garnished with seasonal green vegetables.

Nosy Bè
Madagascar gambas, saté sauce served separately, served with Canadian wild rice and soybeans.

Supreme
Landes poultry supreme, teriyaki sauce, roasted ananas and chestnut brown.

Do-Mi-Sol Dolce forte
The back of a semi-wild roasted duck, basked in dolce forte sauce, green asparagus and pan fried Erengy oyster mushrooms.

Steppe
Beautiful marinated and roasted rack of lamb, coriander flavoured pesto.

Mongolian headwear
Our “1728” version of “Tastasë” - a Mongolian-Turkish tartar of raw beef introduced in France in the 18th century, celebrated for its Chinoiseries so dear to the painter Boucher. Seasoned and presented by our Chef re-enacting a historic moment.

Gravlax*****
A must for beefeaters, marinated high quality beef* steak, 36 hours in the making. An explosion of flavours, a plate of pleasures. Served cold in the traditional manner, with a small pot of mayonnaise, and small grenailles potatoes.

Korean apparitions
Fillet of quality beef out of the pan and onto a bed of seasonal green shoots, coriander, chives, ginger, lemon grass and white wine, Seoul style, served with grenailles potaoes and green asparagus.

“Duo” Katana
For two, a superb rib of Bavarian beef (Simmental), marinated, cooked on the bone, for real connoisseurs of great and tasty red meat, served with a horn small grenaille potatoes.

Roves from the garrigues
Goat cheese naturaly flavoured with thyme and rosemary.

Corsu Vecchio
All the spirit of Corsica in your plate.

Reblochon
The ‘golden awarded’ reblochon by Philippe Alléosse.

Assortiment de fromages
Selection of the cheeses by Philippe Alléosse.

Collection
The unique and extraordinary Saint-Marcellin served with toast and 1728 seasoning.

This is real life!
The same Saint-Marcellin with toast and seasoning served with a glass of very rare Muscat from Thierry Navarre’s vineyard, a sublime marriage of flavors!