The Menus

Lunch Menu “A l”ombre du Mûrier”

Only for Lunch on Thursday and Friday besides the public holidays days
Starter, Main Course and Dessert : 39€

Our Lunch Menu is crafted based on the day’s market offerings. We adjust our dishes accordingly.

To gently awaken your taste buds,
^{Perfumed Hot Broth}

STARTERS

Eggs in Meurette with smoked bacon “Fôret-Noire” Local red wine
^{Local red wine}
or

“Du Barry” Velouté

^{accompanied by graffiti cauliflower and orange zest}

MAIN COURSES

Catch of the day with white butter sauce, linguine with seaweed butter, yuzu, and bottarga
or

Traditional white sausage “Boudin Blanc”, delicately roasted Gieser-Wildeman pear

served with “Ratte du Touquet” potato purée

DESSERTS

Soft Chocolate 70% “Fleur de Cao” and Kalamansi ice-cream

^{(15 minutes cooking)}
or

Praline Crème Brûlée with Chocolate Crumble

Discovery Menu of Agapè

65€
Only available for the entire party

To gently awaken your taste buds,
^{our Signature Broth with flavors from here and elsewhere}

Amuse-bouche as a prelude

STARTERS

Scallops in Ceviche, with orange and Jalapeños,
^{served with a Miso Bardes broth}

Or
Sea Urchin and Jerusalem artichokes with shellfish

MAIN COURSES

Catch of the day of the moment, Leeks charred with chestnuts, delicately roasted pumpkin
^{and caramelized endives}
Caviar Supplement – 25€

Or
The Majestic “Lièvre à la Royale”
^{with Seasonal Truffle Gnocchis}
–
Aged cheese prepared according to the season – supplement 14€

PRE-DESSERT

Sweet broth

DESSERTS

Pear cooked in syrop, Cardamome Cream, Green Lemon Sponge Cake, Chocolate Crumble
Or
The Dancer Pavlova,
^{like a Vacherin with Mango}

Agapè Signature Menu

95€
Only available for the entire party

To gently awaken your taste buds,
^{our Signature Broth with flavors from here and elsewhere}

Amuse-bouche as a prelude

STARTER

Foie Gras Terrine, Granny Smith Apple and Pineapple Chutney
^{accompanied by Homemade Brioche}

FIRST COURSE

Catch of the day, smoked leek rolled in Nori seaweed Bouillon
^{with Timut pepper}

SECOND COURSE

Hay-roasted pigeon, lacquered with beetroot in a hazelnut viennoise,
^{candied sand carrot served with pomegranate}

Aged cheese prepared according to the season – Supplement 14€

PRE-DESSERT

Sweet broth

DESSERTS

The delicate and melting marriage of pistachio and raspberry