Menu 2026 - Nectar
Get a taste of this menu
Explore the culinary offerings of this restaurant and let yourself be inspired.
Last update
January 15, 2026
Chef
Aurélien Lasjuilliarias
Type of cuisine
French
All food photos (52)
Preset menus
Explore the chef's selection menus with diverse dishes at fixed prices. Some are bookable via TheFork, while others are available onsite.
Permanent TheFork offer
Permanent TheFork offer
Premier plat
- Sériole juste marinée, tagète, baie de Timur
- Supplément caviar 20€
- Betterave, shiso rouge, raifort
Deuxième plat
- Canard, scorsonère, réduction de Chinon, genièvre
- Maigre, cresson, brocoletti, sabayon au beurre fumé
- Courge et céréales, en consommé chaud, aneth, citron confit
Troisième plat
- Fromages affinés de nos amis Taka & Vermo
- Supplément 10€
Quatrième plat
- Autour du lait
- Agrumesrares et patate douce, vinaigrette à l'huile d'olive, poivre sansho
- Poire comice au vin d'Arbois, miso Dulcey, glace mélilot
Premier plat
- Sériole juste marinée, tagète, baie de Timur
- Supplément caviar 20€
- Betterave, shiso rouge, raifort
- Trompette des morts, heliantis, tamarin, cecina
- Supplément truffe Tuber Melanosporum 20€
Deuxième plat
- Homard aux sucs de carapace, citron Meyer, romaine brûlée
Troisième plat
- Canard, scorsonère, réduction de Chinon, genièvre
- Maigre, cresson, brocoletti, sabayon au beurre fumé
- Courge et céréales, en consommé chaud, aneth, citron confit
Quatrième plat
- Fromages affinés de nos amis Taka & Vermo
Cinquième plat
- Autour du lait
- Agrumesrares et patate douce, vinaigrette à l'huile d'olive, poivre sansho
- Poire comice au vin d'Arbois, miso Dulcey, glace mélilot
First Course
- Lightly marinated amberjack, tagetes, Timut pepper
- Caviar supplement 20€
- Beetroot, red shiso, horseradish
Second Course
- Duck, scorzonera, Chinon wine reduction, juniper
- Meagre, watercress, broccoletti, smoked butter sabayon
- Squash and cereals, warm consommé, dill, candied lemon
Third Course
- Refined cheeses from our friends Taka & Vermo
- Additional 10€
Fourth Course
- Autour du lait
- Rare citrus and sweet potato, olive oil vinaigrette, sansho pepper
- Comice pear with Arbois wine, Dulcey miso and sweet clover ice cream
First Course
- Lightly marinated amberjack, tagetes, Timut pepper
- Caviar supplement 20€
- Beetroot, red shiso, horseradish
- Black trumpet mushrooms, heliantis, tamarind, cecina
- Black truffle supplement (Tuber melanosporum) 20€
Second Course
- Lobster in shell reduction, Meyer lemon, charred romaine
Third Course
- Duck, scorzonera, Chinon wine reduction, juniper
- Meagre, watercress, broccoletti, smoked butter sabayon
- Squash and cereals, warm consommé, dill, candied lemon
Fourth Course
- Refined cheeses from our friends Taka & Vermo
Fifth Course
- Autour du lait
- Rare citrus and sweet potato, olive oil vinaigrette, sansho pepper
- Comice pear with Arbois wine, Dulcey miso and sweet clover ice cream
Frequently Asked Questions
Book a table
Are you a restaurant owner?
Register your Restaurant
Tell us more about you and we will contact you as soon as possible
Already a Client
Log in to TheFork Manager and contact us by Chat.