The King of the Forest
VENISON TENDERLOIN & SOLLIÈS FIGS
The venison tenderloin is marinated and smoked with fir branches
Solliès fig sorbet
Duck foie gras “Cromesquis”
Lingonberries & walnut oil with wild herbs

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FALL MOREL
Its name is the Crinkled Sparassis, pine forests are its habitat—for those lucky enough to come across it
Ravioli with pulled pork, scallions, and celeriac
Autumn morel with cream from Jean-Claude’s
Virgin sauce with apricot and elderberry vinegar

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*Iconic

SEA SPIDERWalter Dubois brings them to us from northern Brittany, all the way from Erquy to here
The delicate meat is presented as a parmentier with a coral-inspired twist Sabayon with sherry vinegar Green onions & “beefheart” tomatoes Light spider crab bisque

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* VEAL SWEETBREAD
, Sautéed until golden and crispy…
Thin tart with chanterelle mushrooms and Chasselas grapes
Fresh corn cream
A cloud of veal jus with verjus

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BARENTS SEA COD
Cooked in two stages, very gently, and in a bread crust for a crispy finish
Butter-sauteed pointed cabbage with garden herbs
Beurre blanc with small shellfish
Grated bergamot
Served with: Royal Belgian Caviar: €15.00

Or

Hunting
SADDLE OF ROE DEER
Wild game from the Ardennes forests and the neighbouring Eiffel region!
Roasted ‘at a blistering heat’
Autumn fruits & a crunch of wild cranberries
‘Blood-thickened’ pepper sauce & Burgundy blackcurrants

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TASTING OF RAW-MILK AGED CHEESES
Supplement €17 or €9 instead of dessert

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FALL 2026 COLLECTION
: Les Gourmandises de Louca

Chef Tucki and his team can adapt the menu to suit your allergies & specific dietary requirements