WAGYU BEEF & BEEF HEART
A Japanese beef breed with an incomparableflavor …
Wagyu beef flank steak (BMS 8/9) seared over high heat
Roasted “beef heart” tomato & garden herb sorbet
Tomato consommé & green apples

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Vol au vent
ARTICHUT & SUMMER TRUFFLE
Accompanied by a thin buttery puff pastry, crispy…
“Camus” artichoke barigoule
Early vegetables & “French-style” guanciale
Arugula & summer truffle

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*“BLUE” LOBSTER
Its scarlet color gives no hint of its Breton origins
Candied eggplant & green onion vinaigrette / pistachio
Zucchini blossoms stuffed with lobster coral & tarragon
Sherry vinegar coulis

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* HEART OF VEAL HORSLEY & SAND CARROT
Pan-friedgolden, crispy ...
Vegetable sand carrot Béarnaise without egg or butter
Carrot juice with elderberry vinegar

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SAINT-PIERRE “BRETON”
Walter Dubois brings them to us from northern Brittany, all the way from Erquy to here
Saint-Pierre fillet in a hazelnut and brioche crust
A few chanterelles & green bean “fricassée”
Wild herb coulis from the Côte de Trasenster & brown butter

Or

CANETTE DES DOMBES
The “land of 1,000 ponds” is also known for its poultry farms between Bresse, the Saône, and the Bugey
Slow-roasted whole, with crispy skin…
Braised duck legs wrapped in radicchio leaves and “Burlat” cherries
Duck jus and elderberry coulis with sweet almond oil

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

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SUMMER 2026 COLLECTION
: Les Gourmandises de Louca

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