Menu 2026 - Nectar
Get a taste of this menu
Explore the culinary offerings of this restaurant and let yourself be inspired.
Last update
April 7, 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
Permanent TheFork offer
Permanent TheFork offer
Premier plat
- Daurade à cru, petit pois, verveine, lavande
- Supplément caviar 20€
- Asperge verte, passion, curcuma, piment fumé
Deuxième plat
- Agneau, gnocchi d'ail des ours, jus fleuré d'herbes
- Maigre, cresson, brocoletti, sabayon au beurre fumé
- Pithiviers d'artichaut, brousse, beurre de sauge
Troisième plat
- Fromages affinés de nos amis Taka & Vermo
- Supplément 10€
Quatrième plat
- Autour du lait
- Fraise ciflorette et rhubarbe, fine meringue, géranium, fleur de sureau
- Poire comice au vin d'Arbois, miso Dulcey, glace mélilot
Premier plat
- Daurade à cru, petit pois, verveine, lavande
- Supplément caviar 20€
- Asperge verte, passion, curcuma, piment fumé
- Morilles, œuf moelleux, beaufort, condiment épicéa
Deuxième plat
- Homard aux sucs de carapace, citron Meyer, romaine brûlée
Troisième plat
- Agneau, gnocchi d'ail des ours, jus fleuré d'herbes
- Maigre, cresson, brocoletti, sabayon au beurre fumé
- Pithiviers d'artichaut, brousse, beurre de sauge
Quatrième plat
- Fromages affinés de nos amis Taka & Vermo
Cinquième plat
- Autour du lait
- Fraise ciflorette et rhubarbe, fine meringue, géranium, fleur de sureau
- Poire comice au vin d'Arbois, miso Dulcey, glace mélilot
First Course
- Sea bream crudo, green peas, verbena, lavender
- Caviar supplement 20€
- Green asparagus, passion fruit, turmeric, smoked chili
Second Course
- Lamb, wild garlic gnocchi, herb-infused jus
- Meagre, watercress, broccoletti, smoked butter sabayon
- Artichoke pithivier, fresh brousse cheese, sage butter
Third Course
- Refined cheeses from our friends Taka & Vermo
- Additional 10€
Fourth Course
- Autour du lait
- Ciflorette strawberry & rhubarb, meringue, geranium, elderflower
- Comice pear with Arbois wine, Dulcey miso and sweet clover ice cream
First Course
- Sea bream crudo, green peas, verbena, lavender
- Caviar supplement 20€
- Green asparagus, passion fruit, turmeric, smoked chili
- Morels, soft egg, Beaufort cheese, spruce condiment
Second Course
- Lobster in shell reduction, Meyer lemon, charred romaine
Third Course
- Lamb, wild garlic gnocchi, herb-infused jus
- Meagre, watercress, broccoletti, smoked butter sabayon
- Artichoke pithivier, fresh brousse cheese, sage butter
Fourth Course
- Refined cheeses from our friends Taka & Vermo
Fifth Course
- Autour du lait
- Ciflorette strawberry & rhubarb, meringue, geranium, elderflower
- Comice pear with Arbois wine, Dulcey miso and sweet clover ice cream
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