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Dinner in kokoro

Winter 2024

To start…

-Steamed flan & crispy(2pc) scampi tail

Malabar black pepper 11€

-Cromesquis pork (5pc) feet & smoke breast,

- labneh with herbs 8€


Starters 

- Onion soupe (warm), comté toaster bread 30 months 14€

-Crème brûlée duck liver, peanut praline 15€

-Carpaccio of beetroot in a salt crust, trout gravlax oil,

bottarga powder and fresh turmeric 15€

- Homemade wild board terrine,

lemon & date marmalade 11€

Main course

-Poached scallops from Normandy

lemongrass sauce*** 28€

- French milk veal stew, rice Koshihikari and vegetables*** 28€

- Roasted celeriac, split peas and comice pear,

green sauce and Orléans mustard 22€

-Deer stew french hunting,

clear sauce and chestnut*** 27€

- Pigeon from Vendée in 2 cookings, clear sauce*** half 26€/whole 36€


***the dishes are served with some seasonal vegetables :

Hammer turnip and pumpkin, bitter orange,

Pumpkin seeds, marinated red onions


Cheeses & desserts

- Assortment of A.O.C cheeses 10€

(Saint Nectaire and Roquefort with raw milk)

-Puff pastry filled with chestnuts

quince and milk chocolate,beetroot caramel 11€

-Cuba grand cru dark chocolate,

clémentine pulp, vanilla ice cream 12€

-Coffee or Tea “Gourmet”,

Hazelnut-lemon shortbread and winter thyme crème brûlée 8,5€


*Our bread is homemade with natural sourdough

and organic millstone flours

Net prices and service included-checks are not accepted

All meat is of French OR Irich origine

If you have any allergies or intolerances, please let us know.

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Fricassee of wild French mushrooms, parisien style gnocchis, parsley and cheese

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Paris Brest, Old fashioned praline and crunchy almonds

English menu: Nos boissons
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