Riesling, Pinot Gris, Pinot Blanc, Pinot Noir, Chardonnay Very dry, acidic, notes of green apple, citrus, yellow plums, white currant, minerals and herbs

Blend of intense raspberries, acidic rhubarb and gin with notes of berries. Mocktail €9

Blend of intense raspberries and acidic rhubarb with notes of berries.

A little journey to France. The Tartare reaches toward Paris, whitefish sizzles in meunière butter on the banks of Savoyard rivers, and the cerise finale whispers softly to the evening — merci. Tartare de bœuf (small) L G Classic beef tartare. Served with dijonnaise, deep-fried capers, shallots and crispy potatoes. Whitefish - Filet de lavaret à la meunière L G Whitefish fried with brown butter, deep-fried capers and horseradish potato purée. Cerise Classique Chocolate mousse, gingerbread chocolate biscuit, cherries laced with cognac and cherry gel.

Salmon rillette, pepper steak, and crème brûlée. A delicious tribute to the timeless French brasserie. Salmon rillette - Rillettes de saumon LL Hot-smoked salmon rillette, toasted brioche, marinated fennel and baby gem lettuce. Ask for a gluten-free option. Pepper steak - Steak au poivre L G Fillet of beef roasted with pepper, creamy pepper sauce and pickled green peppercorn. Served with garlic cream potatoes and a green salad seasoned with vinaigrette sauce. Crème Brûlée L G Apple compote.

A smooth, spectacular experience filled with deep, roasted flavors and the sophistication of Provence. Soupe vegan G VE Roasted cauliflower soup. Served with tomato fennel compote and deep-fried cauliflower. Celeriac - Céleri-rave à la provençale G VE Celeriac glazed with cep mushrooms, aromatic tomatoolive sauce, lentil-chanterelle balls and parsnip purée. Cerise vegan VE Chocolate mousse, gingerbread chocolate biscuit, cherries laced with cognac and cherry gel.

A festive cross-section of French gastronomy — carefully selected flavors that tell the story of why French cuisine is world-famous. Mussels - Moules L Mussels in vermouth sauce and sourdough bread. Soupe L G Roasted cauliflower soup. Served with tomato fennel compote and deep-fried cauliflower. House steak - Steak à la maison L G House beef sirloin steak, béarnaise sauce, beans, bacon ja shallots. Served with deep-fried potatoes tossed in garlic butter. Cheeses - Fromages N The house's best cheeses. Served with brioche, roasted almonds and fig compote. Chocolat x4 G Chocolate namelaka, crystallised chocolate, chocolate ice cream and chocolate cake.