Entrées
Nos suggestions de la semaine  (sur l’ardoise).
Raw fish tartare with quinoa and humos cream.
Goat cheese pastry with honey and poppy seeds.
Andalusian gaspacho with seasonings.
Couscous salad with cumin and grilled pine nuts.
Marinated sardine fillet with raspberry vinegar, soy sauce and Sichuan pepper.
Eggplant with pickled tomatoes and mozzarella cheese.
Vegetables nem with saté spices.

Plats
Nos suggestions de la semaine  (sur l’ardoise).
Specials on the blackboard.
Leg of lamb with green curry and coconut milk.
Tandouri chicken cassolette.
Porc filet mignon, spinachs cream and its 5 spices.
Grilled thickly-cut-beef steak with liquorice sauce.
Roasted salmon with cajun and tchukhanka spices.
Duck with honey, spices and figs.
Crunchy freshwater fish, ras el hanout and
ginger spices.
Fried crunchy vegetables with New Orleans spices.

A découvrir
Sauteed casaréccia pasta with pepper and
Louisiana spices.
Fish tajine with artichokes and spices.
Lamb tajine with dried fruits and pickled tomatoes.

Desserts
Sweet cheese with accacia honey and
grilled sesame seeds.
Melting black chocolate cake.
Assortment of crèmes brulées with spices.
Mango tajine,litci, kiwi and coconut sorbet.
Roasted pineapple with aniseed and
a reduction of Jet 27 liquor.
Pear and banana crumble with chocolate,
sumac and curcuma.
Strawberries soup with clove spices.
Iced nougat with red fruits sauce.
Sorbets in a threesome.

Chèques contrôlés par la société chèque service.     
Prix nets.