Page 79 - Pavyllon

FISH AND MEAT

Fried whiting filet, « Prunier » style 65€
Tuna tartare and French caviar

Seabass aiguillettes, 69€
Black truffle and celeriac extraction sauce

92€
Blue lobster tail, wood fire grilled
Ginger butter

Poached mackerel Lisette, 47€
Aromatic broth like crème anglaise and shellfish marinière

The “cordon bleu”, for two person 48€
Vin Jaune juice and grated nutmeg /pers.

Beef, lobster and tuna, Parisian chirashi 87€
Condiments and aromatic gel

Allaiton rack of lamb, salt coated lamb chops 58€
Oysters and olives juice, grilled leeks

Veal sweetbread, roasted with salted butter 69€
Celeriac with fresh butter and black truffle