FRIDAY & SATURDAY LUNCH
W 44

Bœuf braisé au vin rouge
Red wine-braised beef chuck – forest mushrooms – parsnip – Brussels sprouts
185

Céleri-rave rôti
 Whole-roasted celeriac – Brussels sprouts – lemon butter sauce – coco beans
185

Oysters With Mignonette
45:-/single   260:-/6p   500:-/12p

Girolles au beurre
Butter-fried chanterelles – duxelles – apple – sourdough – vendance roe
195(Veg 195)

Escargots gratinés
Snails – Provençal butter
180

Tartare “Belle Époque” (half)
Beef tartare – herb mayonnaise – pickles – Comté – pickled shallots
195

~ DÉJEUNER ~

     Bœuf braisé au vin rouge
Red wine-braised beef chuck – forest mushrooms – parsnip – Brussels sprouts
185

Perche
 Mustard-fried perch – apple cider beurre blanc – parsnip – buckwheat
365

Tartare ”Belle Époque” (whole)
Beef tartare – herb mayonnaise – pickles – Comté – pickled shallots
295

Entrecôte grillée
 Grilled entrecôte – wild mushrooms – caramelized onions – tarragon emulsion – red wine sauce
435

Céleri-rave rôti
 Whole-roasted celeriac – Brussels sprouts – lemon butter sauce – coco beans
185