Menus The PIC Restaurant

Discovery Menu
180,00 €
Les berlingots
© GINKO_JB LASSARA
© GINKO_JB LASSARA

AMUSE BOUCHE 

 

MULTIPLE VARIETIES OF TOMATO

naturally explosive

iced consommé with bergamot mint, liquorice mint,

and Buddha amacha

ice cream with overripe olive oil

 

BERLINGOTS

filled with soft lightly smoked Banon

watercress consommé infused with ginger and bergamot

 

DRÔME SQUAB

lightly smoked and roasted breast side down Madagascan vanilla,

roasted barley, scented woodruff

and Phu Quoc pepper infusion

 

BRIE DE MEAUX

WITH BOURBON VANILLA

 

CHEESE CART ( + 25 €uros )

CHOICE OF DESSERTS

 

STRAWBERRY

geranium roast, overripe grapefruit from Bachès,

seasoned with Bataks berry pepper

 

WHITE MILLE-FEUILLE

light Tahitian vanilla cream

fine jasmine jelly, Voatsiperifery pepper emulsion

 

THE DROME APRICOT

apricot sorbet and aromatic garden plants

apricot compote, savory-perfumed honey, and almonds

 

MALTED BARLEY

Diwaz white beer, and creamy sobacha

and sweet Bavaroise with galabé, malted barley in a streusel,

roasted seeds, yogurt with green cardamon

 

CHERRY AND CASSIA CINNAMON LEAF

light ganache made with Anne-Sophie Pic chocolate

diwaz wheat beer cream

glacé cherry and cherry coulis

 

BITTER HONEY CHOCOLATE

bitter honey chocolate

created with Anne-Sophie Pic chocolate by Valrhona

like a honey comb

Harmony Menu
260,00 €
© GINKO_JB LASSARA

AMUSE BOUCHE

 

POT CRAB

seasoned with roasted buckwheat oil

little garden flowers

Geranium roast-tarragon ice cream

 

BERLINGOTS

filled with soft lightly smoked Banon

watercress consommé infused with ginger and bergamot

 

LANGOUSTINE

marinated in white heather honey,

langoustine dashi, korarima,

angelica and over-ripened yuzu zest

 

JOHN DORY FROM BRITTANY

cooked meuniere style

broth with Granny Smith apple, chartreuse, tagette and shiso

 

DRÔME SQUAB

lightly smoked and roasted breast side down Madagascan vanilla,

roasted barley, scented woodruff

and Phu Quoc pepper infusion

OR

HEREFORD BEEF

marinated in gin, smoked with Liberica coffee,

a blend of peppercorns in gin, assorted celery textures,

a black garlic condiment from the Drôme region

BRIE DE MEAUX WITH BOURBON VANILLA AND CHEESE CART

 

CHOICE OF DESSERTS

 

STRAWBERRY

geranium roast, overripe grapefruit from Bachès,

seasoned with Bataks berry pepper

 

WHITE MILLE-FEUILLE

light Tahitian vanilla cream

fine jasmine jelly, Voatsiperifery pepper emulsion

 

THE DROME APRICOT

apricot sorbet and aromatic garden plants

apricot compote, savory-perfumed honey, and almonds

 

MALTED BARLEY

Diwaz white beer, and creamy sobacha

and sweet Bavaroise with galabé, malted barley in a streusel,

roasted seeds, yogurt with green cardamon

 

CHERRY AND CASSIA CINNAMON LEAF

light ganache made with Anne-Sophie Pic chocolate

diwaz wheat beer cream

glacé cherry and cherry coulis

 

BITTER HONEY CHOCOLATE

bitter honey chocolate

created with Anne-Sophie Pic chocolate by Valrhona

like a honey comb

Essential Menu
340,00 €
GINKO_JB LASSARA

AMUSE BOUCHE

 

POT CRAB

seasoned with roasted buckwheat oil

little garden flowers

Geranium roast-tarragon ice cream

 

MULTIPLE VARIETIES OF TOMATO

naturally explosive

iced consommé with bergamot mint, liquorice mint, and Buddha amacha

ice cream with overripe olive oil

 

BERLINGOTS

filled with soft lightly smoked Banon

watercress consommé infused with ginger and bergamot

 

LANGOUSTINE

marinated in white heather honey,

langoustine dashi, korarima,

angelica and over-ripened yuzu zest

 

TARBOURIECH OYSTER

like an Irish coffee, crunchy rhubarb compote

Irish coffee served in a Chemex

premium Bourbon Pointu coffee

 

THE BLUE LOBSTER                             

roasted in lobster butter, lightly smoked first dashi

with berries raspberry-barberry chutney, white beets

OR

JOHN DORY FROM BRITTANY

cooked meuniere style

broth with Granny Smith apple, chartreuse, tagette and shiso

 

DRÔME SQUAB

lightly smoked and roasted breast side down Madagascan vanilla,roasted barley,

scented woodruff

and Phu Quoc pepper infusion

OR

VEAL SWEETBREAD

with beeswax, infused with Callune heather honey and sweet clover,

garden peas and seasonal mushrooms

OR

HEREFORD BEEF

marinated in gin, smoked with Liberica coffee,

a blend of peppercorns in gin, assorted celery textures,

a black garlic condiment from the Drôme region

 

BRIE DE MEAUX WITH BOURBON VANILLA

AND CHEESE CART

BRIE DE MEAUX WITH BOURBON VANILLA AND CHEESE CART

 

CHOICE OF DESSERTS

 

STRAWBERRY

geranium roast, overripe grapefruit from Bachès,

seasoned with Bataks berry pepper

 

WHITE MILLE-FEUILLE

light Tahitian vanilla cream

fine jasmine jelly, Voatsiperifery pepper emulsion

 

THE DROME APRICOT

apricot sorbet and aromatic garden plants

apricot compote, savory-perfumed honey, and almonds

 

MALTED BARLEY

Diwaz white beer, and creamy sobacha

and sweet Bavaroise with galabé, malted barley in a streusel,

roasted seeds, yogurt with green cardamon

 

CHERRY AND CASSIA CINNAMON LEAF

light ganache made with Anne-Sophie Pic chocolate

diwaz wheat beer cream

glacé cherry and cherry coulis

 

BITTER HONEY CHOCOLATE

bitter honey chocolate

created with Anne-Sophie Pic chocolate by Valrhona

like a honey comb

Lunch Menu
120,00 €

APPETIZER

 

MULTIPLE VARIETIES OF BEETROOTS

AND SMOCKED EEL

creamy and melting textures

of yellow beetroots Chioggia

Bourbon Pointu coffee

épine-vinette acidulated

 

AVEYRON LAMB

Calice artichokes, fir buds,

and Tonka beans

 

WHITE MILLE-FEUILLE

light Tahitian vanilla cream

fine jasmine jelly,

Voatsiperifery pepper emulsion

 

The Lunch Menu is only available on weekday lunchtimes from Tuesday to Friday, excluding bank holidays

Discovery Menu
Harmony Menu
Essential Menu
Lunch Menu