Menus The PIC Restaurant

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

AMUSE BOUCHE 

 

GILLARDEAU OYSTER N°2

chamomile ice cream and Lapsang Souchong tea

Gilou lemon condiment, celeriac with hazelnut

 

BERLINGOTS

filled with soft lightly smoked Banon

watercress consommé infused with ginger and bergamot

 

THE BARBET RED MULLET

brown mushroom dashi

brittany abalone, sumac and natsumikan,

smocked fir buds, broccoletti

 

BRIE DE MEAUX

WITH BOURBON VANILLA

 

CHEESE CART ( + 25 €uros )

CHOICE OF DESSERTS

 

FIG, DILL AND HONEY

FROM THE CORSICAN MAQUIS

fresh Mr Baud’s figs and candied one

light cream with infusion of wax and dill,

dill and bitter honey icing

thin meringue powdered with pollen

 

WHITE MILLE-FEUILLE

light Tahitian vanilla cream

fine jasmine jelly,

Voatsiperifery pepper emulsion

 

THE WILLIAMS PEAR

poached and candied

chocolate sauce and sumac streusel

light cream and Earl Grey ice cream

 

MANGO AU NATUREL

the slight bitterness of turmeric

and Madagascan vanilla brings

a subtle tanginess to the mango

 

KING OF THE PIPPINS

sobacha and golden marigold

in the spirit of a letter cake

array of apples,

cream and sobacha ice cream,

garden-grown golden marigolds

 

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

 

NORMANDY SAINT-JACQUES SCALLOPS

asian spinach and fennel flowers bard dashi aniseed

lovage and citron Beldi

 

THE BARBET RED MULLET

brown mushroom dashi

brittany abalone, sumac and natsumikan,

smocked fir buds, broccoletti

 

VENISON

marinated in seaweed, cacao nibs and vintage pepper

smoked turnip-rooted chervil with masterwort root and tsukudani

rich red wine juice

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

 

FIG, DILL AND HONEY 

FROM THE CORSICAN MAQUIS

fresh Mr Baud’s figs and candied one

light cream with infusion of wax and dill,

dill and bitter honey icing

thin meringue powdered with pollen

 

WHITE MILLE-FEUILLE

light Tahitian vanilla cream

fine jasmine jelly, 

Voatsiperifery pepper emulsion

 

THE WILLIAMS PEAR

poached and candied

chocolate sauce and sumac streusel

light cream and Earl Grey ice cream

 

MANGO AU NATUREL

the slight bitterness of turmeric

and Madagascan vanilla brings 

a subtle tanginess to the mango

 

KING OF THE PIPPINS

sobacha and golden marigold

in the spirit of a letter cake

array of apples,

cream and sobacha ice cream, 

garden-grown golden marigolds

 

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

 

SALSIFY SHOOTS

grilled a la plancha, deglazed with Diwaz beer

and thyme honey sobacha zabaglione, barley and honey

 

BERLINGOTS

filled with soft lightly smoked Banon

watercress consommé infused with ginger and bergamot

 

NORMANDY SAINT-JACQUES SCALLOPS

asian spinach and fennel flowers bard dashi aniseed

lovage and citron Beldi

 

GILLARDEAU OYSTER

inspired by Irish coffee,

with Bourbon Pointu coffee served in a Chemex pot

Jerusalem artichocke cream

 

THE BARBET RED MULLET

brown mushroom dashi

brittany abalone, sumac and natsumikan,

smocked fir buds, broccoletti

 

VENISON

marinated in seaweed, cacao nibs and vintage pepper

smoked turnip-rooted chervil with masterwort root and tsukudani

rich red wine juice

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

 

CHOICE OF DESSERTS

 

FIG, DILL AND HONEY 

FROM THE CORSICAN MAQUIS

fresh Mr Baud’s figs and candied one

light cream with infusion of wax and dill,

dill and bitter honey icing

thin meringue powdered with pollen

 

WHITE MILLE-FEUILLE

light Tahitian vanilla cream

fine jasmine jelly, 

Voatsiperifery pepper emulsion

 

THE WILLIAMS PEAR

poached and candied

chocolate sauce and sumac streusel

light cream and Earl Grey ice cream

 

MANGO AU NATUREL

the slight bitterness of turmeric

and Madagascan vanilla brings 

a subtle tanginess to the mango

 

KING OF THE PIPPINS

sobacha and golden marigold

in the spirit of a letter cake

array of apples,

cream and sobacha ice cream, 

garden-grown golden marigolds

 

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

 

DRÔME SQUAB

lightly smoked and roasted breast side down Madagascan vanilla,

roasted barley, scented woodruff

and Phu Quoc pepper infusion

 

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