Maison Lagure

Lunch menu offering market cuisine. Includes a fixed starter, a choice between two main courses (meat or fish), and the dessert of the day.

Vegetable starter centered on butternut squash. The natural sweetness of the squash is balanced by the fresh acidity of the orange juice.

Mackerel fillet, a fatty fish with a pronounced taste. Served with smoked beetroot, which brings earthy and woody notes.

Scallops just seared to remain tender. Accompanied by a citrus sauce (kumquat) and pear for a sweet and sour touch.

Vegetarian dish featuring eggplant. Enhanced by a smoked chili and sesame sauce, served with fresh coriander.

Roasted wild duck, a lean and gamey meat. Accompanied by celery, a thyme sauce, and a reduced meat jus.

Firm, white-fleshed fish. Served with watercress and ginger-candied fennel for anise and spicy flavors.

Dessert based on crispy and soft meringue. An original version using parsnip (a sweet root vegetable) combined with orange and tonka bean.

A daring creative dessert based on cauliflower. Prepared with honey and yellow curry for a surprising sweet-spicy flavor profile.

Dessert with autumn flavors featuring chestnut and chestnut cream. Granny Smith apple provides a crisp acidity to balance the sugar.

Plate of aged cheeses from Ferme Sainte-Cécile. Usually enjoyed before dessert or in its place.

Four-course tasting menu, served in the evening. A culinary experience to discover the chef's cuisine through several surprise dishes.

Full six-course tasting menu, served in the evening. Ideal for exploring the full range of the menu and the chef's creativity.