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The
Menu

               

The Menu

Starters

Crab and Le K selection Black River Caviar
Crab’s legs and claws in a refreshing calamansi vinaigrette
by Mr. Montegottero, whipped yuzu cream,
avocado pulp, Granny Smith apple espuma with a few grains
of Le K selection Black River caviar  
(2, 3, 7)  23€

~

Duck Foie Gras from the Domaine
Semi-cooked duck foie gras presented to look like a calisson, melon chutney,
roasted almond powder and lavender grown on the Domain
(7, 8)  24€

~

Tomato and Mozzarella
A few fresh heirloom field tomatoes
Skin and pips in a golden juice, chutney made from the tomato flesh and
Mr Montegottero’s honey vinegar, Mozzarella Di Buffala soufflée with parmesan crumble
(1, 7)  20€

~

Wild prawns
Lightly seared wild prawns served like a carpaccio and seasoned like a ceviche
Avocado pulp and lemon confit coulis, black bread croutons and piquillo pepper lozenges
Lime and basil sorbet
(1, 2)  20€
 


Including service and tax

 

Fish dishes



Line-caught Hake and Petit pois
Hake steak cooked at a low temperature, rolled petit pois gnocchi in Bordier’s seaweed butter,
spring onions served with a light hollandaise sauce
(1, 3, 4, 7, 9, 12)  32€
               
~

Meagre and Small Spelt
Roasted loin of meagre in a spelt bread crust,
New Zealand spinach cooked in lobster oil, small spelt cooked like a risotto,
with chicken juices
(2, 4, 7)  33€

~

Brittany-coast Monkfish and Saffron
Monkfish tail served like an osso bucco, potato confit in saffron,
rouille sauce seasoned with a hint of garlic,
soft fennel and grilled scallion in a bouillabaisse stock
(2, 4, 7)  34€

~

Brittany Lobster in 2 courses
1st
Claws and knuckles served in a refreshing calamansi vinaigrette
by Mr. Montegottero, avocado pulp and lemon confit, with Granny Smith espuma
(2, 7)

2nd

Griddled lobster tail, fondant potato in a rock fish stock,
spring onions and bouillabaisse jus
(2, 4, 7)  59€



Meat dishes



Yellow Poultry bred by Arnaud Tauzin
Pan-roasted chicken supreme
18-hour chicken leg confit, pressed and served like a large lardon
Large macaroni gratinated in mature Parmesan, served with a few pickled chanterelle mushrooms
Vin jaune flavoured poultry jus
(7, 12)  29€

~

Aveyron Lamb, Courgettes and Fresh Herbs
Rack of Aveyron lamb in a garden-herb crust,
moist polenta and stuffed courgette flower, with a herb infused jus
(3, 7)  33€

~

Selected and Matured French Beef
Hung, French beef tenderloin, crushed potatoes, flavoured with our own farmhouse
ham and served with a red-wine sauce
(7, 12)  38€

~

French Calf Sweetbreads
Pan-roasted French calf sweetbread, onion pulp and 12-hour celeriac confit
A few tangy chanterelle mushrooms and a full-bodied jus
(7, 9, 12)  38€

 

Vegetarian dishes



Palette of Summer Vegetables
Raw and cooked summer vegetables in a vinaigrette seasoned with
lovage from the garden and lemon confit, fresh herbs
(7)  18€

~

Variation of Courgettes and Fennel
Courgette mousseline, whipped cream with fennel and caraway, lemon confit coulis, with soft fennel
(7)  19€
 
~

Organic Acquerello rice
Matured parmesan risotto with seasonal pan-seared vegetables
(7)  25€

~

Organic Small Spelt
Small spelt cooked like a risotto, a few chanterelle mushrooms and 12-hour celeriac confit
(1, 7)  25€
 
 ~

Pan-fried Vegetables and Potatoes
Pan-fried summer vegetables around an emulsion of potatoes and a few herbs
(7)  23€



Plate of matured cheeses
 €14

Cheese trolley of cheeses matured by award-winning Hervé
Mons MOF (Meilleur Ouvrier de France) and condiments (7)


Desserts



 

Le K Kaviar
Moist pistachio sponge, intense blackberry cream, pistachio mousse and crunchy
praline with blackberry beads
(1, 3, 7, 8)  13€



Lemon and Basil
Light lemon-zest ganache, lemon confit heart with basil from the garden,
served with basil infused lemon sorbet
(1, 7)  12€

~

Raspberry and Matcha tea
Raspberry parfait, raspberry confit with pips like a Linzertorte,
Raspberry and voastiperifery wild pepper coulis
Moist Matcha green tea sponge and crunchy meringues
(1, 7)  12€

~

Lorraine Mirabelles
Lorraine mirabelle cream with a hint of schnapps, and a few fresh plums
With a vanilla brioche crumble
(1, 7, 11)  12€
 
 

The Menus


“K Discovery Menu”
€49


Tomato and Mozzarella
A few fresh heirloom field tomatoes
Skin and pips in a golden juice, chutney made from the tomato flesh and
Mr Montegottero’s honey vinegar, Mozzarella Di Buffala soufflée with parmesan crumble
(1, 7)

Or

Wild prawns
Lightly seared wild prawns served like a carpaccio and seasoned like a ceviche
Avocado pulp and lemon confit coulis, black bread croutons and piquillo pepper lozenges
Lime and basil sorbet
(1, 2)

~

Yellow Poultry bred by Arnaud Tauzin
Pan-roasted chicken supreme
18-hour chicken leg confit, pressed and served like a large lardon
Large macaroni gratinated in mature Parmesan, served with a few pickled chanterelle mushrooms
Vin jaune flavoured poultry jus
(7, 12)

Or


Line-caught Hake and Petit pois
Hake steak cooked at a low temperature, rolled petit pois gnocchi in Bordier’s seaweed butter,
spring onions served with a light hollandaise sauce
(1, 3, 4, 7, 9, 12) 

~

Raspberry and Matcha tea
Raspberry parfait, raspberry confit with pips like a Linzertorte,
Raspberry and voastiperifery wild pepper coulis
Moist Matcha green tea sponge and crunchy meringues
(1, 7)

Or

Lorraine Mirabelles
Lorraine mirabelle cream with a hint of schnapps, and a few fresh plums
With a vanilla brioche crumble
(1, 7, 11)




Extra charge for cheese €14
Cheese trolley of cheeses matured by award-winning Hervé
Mons MOF (Meilleur Ouvrier de France) and condiments (7)



"K Signature Menu”
€75


Menu served for all the table




Duck Foie Gras from the Domaine
Semi-cooked duck foie gras presented to look like a calisson, melon chutney,
roasted almond powder and lavender grown on the Domain
(7, 8)

Or

Crab and Le K selection Black River Caviar
Crab’s legs and claws in a refreshing calamansi vinaigrette
by Mr. Montegottero, whipped yuzu cream,
avocado pulp, Granny Smith apple espuma with a few grains
of Le K selection Black River caviar
(2, 3, 7)

~
Meagre and Small Spelt
Roasted loin of meagre in a spelt bread crust,
New Zealand spinach cooked in lobster oil, small spelt cooked like a risotto,
with chicken juices
(2, 4, 7)

Or

Brittany-coast Monkfish and Saffron
Monkfish tail served like an osso bucco, potato confit in saffron,
rouille sauce seasoned with a hint of garlic,
soft fennel and grilled scallion in a bouillabaisse stock
(2, 4, 7)

~
Aveyron Lamb, Courgettes and Fresh Herbs
Rack of Aveyron lamb in a garden-herb crust,
moist polenta and stuffed courgette flower, with a herb infused jus
(3, 7)

Or

Selected and Matured French Beef
Hung, French beef tenderloin, crushed potatoes, flavoured with our own farmhouse
ham and served with a red-wine sauce
(7, 12)

~
Cheese trolley of cheeses matured by award-winning Hervé Mons MOF
(Meilleur Ouvrier de France) and condiments

~
Le K Kaviar
Moist pistachio sponge, intense blackberry cream, pistachio mousse and crunchy
praline with blackberry beads
(1, 3, 7, 8)

Or

Lemon and Basil
Light lemon-zest ganache, lemon confit heart with basil from the garden,
served with basil infused lemon sorbet
(1, 7)
 

 

List of allergens


 
1. Cereals containing gluten and cereal-based products.

2. Shellfish and shellfish-based products.

3. Eggs and egg-based products.

4. Fish and fish-based products.

5. Peanuts and peanut-based products.

6. Soya and soya-based products.

7. Milk and milk-based products.

8. Nuts.

9. Celeriac and celeriac-based products.

10. Mustard and mustard-based products.

11. Sesame seed and sesame seed-based products.

12. Sulfur dioxide and sulphites.

13. Lupin and lupin-based products.

14. Mollusc and mollusc-based products.

 

Origin of meats



Veal: France

Beef: France

Lamb: France