Autumn
Verticale of starters
“Savouring a product cooked in different ways”
Oyster
Refined from Mr. Sévin’s production, on ice, in aspic, poached and grilled with sea urchin nectar
salty, iodized and terroir
252 000 vnd – 14$
Artichoke
version 2009: in a shellfish nectar, cannelloni and poached white egg with Indochinese truffles
or the original version 2007, with a shellfish nectar and Ha Long curry
salty, iodized and terroir
234 000 vnd – 13$
Beef
imported, from warm to cold with mango, salt and soy salad
salty, sweet and bitter
234 000 vnd – 13$
Roll
deep fried, steamed, fresh with mushrooms, roquette and sweet Hanoi mint, Extra virgin Nuoc Mam
salty, terroir, sweet and slightly spicy
144 000 vnd – 8$
Autumn
lentil, tamarind, mushroom, foie gras, oyster, from St Boney through Hanoi to Cancale
salty, iodized, terroir and lightly spicy
270 000 vnd – 15$
Selection of our three best starters
ask for the Chef’s selection made in a tasting spirit, served separately
288 000 vnd – 16$
Starters
Warm and cold
Ocean
in escabeche, “Tokyo Hanoi” iodized broth
slightly spicy, salty and bitter
162 000 vnd – 9$
Pumpkin
chilled soup, with prawn royal, egg white poached with Ha Long curry oil
salty and sweet
198 000 vnd – 11$
Foie gras
of farm duck specially fed with corn, in a jar, with apples, pears, figs (may be pan-fried by the Chef)
salty, sweet and fruity
288 000 vnd – 16$
Mackerel
from small boat fishing, compote of rhubarb and Muscadet wine, grilled clams with seaweeds
salty, iodized, sweet and sour
162 000 vnd – 9$
Pho
steaming, with foie gras and mushrooms, crunchy cabbage
salty, terroir and sweet
198 000 vnd – 11$
Snails
From Burgundy, in their grilled shells, 5 spices and mushrooms, steamed pancake
252 000 vnd – 14$
Verticale of main courses
“Savouring a product cooked in different ways”
Grouper
from the deep sea, in an acid broth and grilled with cha ca oil, its back fried with “Bret Nam” tomato
salty, iodized, slightly hot, sweet and sour
378 000 vnd – 21$
Lobster
fried and fricasseed, broth with all my spices, lightly caramelized with Bali vanilla
salty, sweet and sour
648 000 vnd – 36$
Buffalo
in five Indochina ways, served with black rice wine, as tiger meat was served 100 years ago
salty, terroir and sweet
342 000 vnd – 19$
Veal
Farm-raised, between tradition and innovation, braised and fried, blanquette with tamarind and Cévennes thyme
salty, terroir and tangy
468 000 vnd - 26$
Duck
Muscovy duck with highland tea, green mandarin, bamboo shoots and mushroom casserole
salty, bitter, sweet and sour
450 000 vnd – 25$
Main courses
Red Tuna
from central Vietnam, with passion fruit and lemongrass strings (recommended “rare”)
salty, slightly hot, sweet and sour
378 000 vnd – 21$
Swordfish
oyster crusted with almond, wild ginger and rare talauma spice
salty, sweet and lightly bitter
342 000 vnd – 19$
Sea bass
braised with palm hearts with five flavours
salty, iodized, terroir, bitter, sour and sweet
306 000 vnd – 17$
Pork
free-range, braised with old Nuoc Mam caramel and stuffed squid, « Venus » clam juice and pagoda salt
salty, sweet and iodized
342 000 vnd – 19$
Lamb
from Australia, braised tender shank, with carrots and sweet chlorophyll, crusted with citrus honey
salty, sweet and tangy
450 000 vnd – 25$
Beef
“Wagyu” beef, and pan-fried foie gras with Yunnan morels, sweet and sour turnip with old Madeira
salty, terroir and slightly bitter
648 000 vnd – 36$
Verticale of desserts
“Savouring a product cooked in different ways”
Cheese
“le Corlou”, fresh, roasted and matured with old Séverac bee pollen vinegar and soft spices
sweet, salted, bitter, tangy and spicy
144 000 vnd – 8$
Banana
between vanilla and spices, banana cake and ice cream and pan fried banana
sweet, bitter and tangy
126 000 vnd – 7$
Pear
with hot chocolate, red wine and caramelized tatin with minority spices
sweet, bitter and tangy
144 000 vnd – 8$
Exotic fruits
With chilli and salt the Vietnamese way, jelly and tea ice cream
sweet, tangy and hot
126 000 vnd – 7$
Soft cake
of chocolate, passion and lemon, served individually with their ice cream
sweet, bitter and tangy
162 000 vnd – 9$
Autumn
combination of my deserts in five flavours
tangy, bitter, salted, sweet and slightly hot
180 000 vnd – 10$
Selection of 3 desserts
my personal best picks, served individually
216 000 vnd – 12$
Desserts
Warm and cold
Chocolate
half-cooked, 55% grand cru equatorial chocolate with grated “Casia” cinnamon , a recipe from my mother
sweet and slightly bitter
180 000 vnd – 10$
Passion
warm clafoutis, with Ha Long Curry ice cream, tutti frutti
sweet and tangy
144 000 vnd – 8$
Lemon
soft cake and pure forest honey ice cream
tangy and honey sweet
126 000 vnd – 7$
Apple
Breton “Far” cake, caramel ice cream with spices, like in my native town Hennebont
soft, sweet and salty
126 000 vnd – 7$
Cream
burned with pumpkin and vanilla, Breton biscuit with passion fruit
sweet, bitter and salty
144 000 vnd – 8$
Prices are subjected to 10% Government VAT and 5% Service charge
