menu de saison at les trois forts

starters

• Cœur de laitue, radicchio, noisette, brousse, petits pois – A refreshing salad blending crisp lettuce, bitter radicchio, toasted hazelnuts, creamy brousse cheese, and tender petits pois.
• Rouget en escabèche, fenouil, safran, agrumes – Marinated red mullet with aromatic fennel, saffron, and a zesty citrus finish that awakens the palate.
• Poulpe fondant, petits pois, fèves, artichauts, chiogga, jeunes pousses – Tender octopus paired with peas, broad beans, artichokes, striking Chioggia beets, and fresh young greens.
• Pressé de foie gras, carotte cumin, condiment poire à l'orange, crumble pistache – Luxurious pressed foie gras with cumin-spiced carrot, pear-orange chutney, and pistachio crumble adding a crunch.
• Crevettes rouges marinées en ceviche, courgette croquante, la fleur en tempura, huile d'olive aux aromates – Vibrant marinated red shrimp ceviche served with crisp zucchini, tempura flower, and herb-infused olive oil.
• Chair de tourteau, sablé au parmesan, avocat, pomelos et roquette – Delicate crab meat paired with parmesan sablé, creamy avocado, pomelo segments, and peppery arugula.

mains

• Merlu cuit meunière, chutney de poivrons confits, gnocchi, émulsion épinards et basilic – Pan-cooked hake with a sweet pepper chutney, pillowy gnocchi, and a delicate spinach and basil emulsion.
• Lotte, rouelles cloutées au laurier, légumes tendres, émulsion à la poutargue – Monkfish adorned with bay leaf slices, accompanied by tender seasonal vegetables and a rich mullet roe emulsion.
• Pigeon de Bresse, poitrines en pastilla à l'aubergine, chutney de figues sèches aux épices, semoule de blé dur à la menthe et abricots secs – Succulent Bresse pigeon with eggplant pastilla, spiced dried fig chutney, and mint-infused durum wheat semolina with dried apricots.
• Homard à la plancha, risotto croustillant safrané au chorizo, tuile à l'encre, jus de carcasses – Grilled lobster paired with saffron-infused chorizo risotto, a delicate squid ink tuile, and rich shellfish jus.
• Carré d'agneau rôti en croûte d'herbes et graine de sésame, pissaladière d'aubergine, artichaut frit – Herb and sesame seed crusted rack of lamb served with an aubergine pissaladière and crispy fried artichoke.

desserts

• Fondant au chocolat amer, cœur coulant potimarron, quenelle au caramel salé – A decadent bittersweet chocolate fondant with a molten pumpkin center, accompanied by a quenelle of salted caramel.
• Millefeuilles caramélisé aux framboises, mousseline, sorbet cassis – Crisply layered caramelized millefeuille with fresh raspberries, creamy mousseline, and a refreshing blackcurrant sorbet.
• Brownie à la cacahuète, mousse chocolat noir fleur de sel, glace gianduja – Rich peanut brownie paired with dark chocolate mousse accented with fleur de sel, finished with creamy gianduja ice cream.

beverages and specials