Fall Winter
Starter & Dishes

Back to basics, give good and taste with a correct cooking preserving the identity of the product, this is the motto of our Executive Chef, Christophe Larrat.

Cep
and Jerusalem artichoke ravioli

Scallops
and langoustine,

Jerusalem artichoke purée, crustacean cream

Monkfish cannon
fregola sarda and wild rice,
vegetable emulsion

Veal on a string
and vegetables
with long pepper

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The taste
of encounter