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Duck foie gras poached in a sangria with vegetables and white fruits, flame grapefruit and rhubarb

40,00€

Just cooked chanterelle, lasagne and barely runny egg yolk, poultry and chardonnay sauce

38,00€

Fresh Bouillabaisse served as consomme, Mediterranean condiments, oysterleaf

56,00€

Red tuna in smoked marinade, then caramelized over a flame, mimosa in cucumber cannelloni, avocado and shizo frosted

42,00€

Browned lobster, coraline sauce, vegetables in a macaroni timbale, topped with a paloise sauce

82,00€

Roasted red mullet fillet, then lacquered with a saffron marinière of shellfish, rust sauce, minestrone of Paimpol coco, aniseed sauce

46,00€

Whiting cooked under a parsley viennoise, zucchini flower lightened by an iodized marinière mousseline

43,00€

Sweetbreads caramelised with basil, tetragon and chanterelle mushrooms in salad, fried poivrade artichoke petals

Celtuce and roasted ferns, whipping cream with strong herbs

62,00€

Matured beef chuck, then grilled in beech wood, puffed potato mille-feuille in Dauphinoise

52,00€

Luteau's poultry roasted with black garlic under the skin, celtuces and bimis, strong herbs and matcha tea

40,00€

Garden vegetable mix with picked seasonal vegetables

28,00€

Cheese

20,00€

Appetizer

Amuse bouche

Red tuna in smoked marinade, then caramelized over a flame, mimosa in cucumber cannelloni, avocado and shizo frosted

Just cooked chanterelle, lasagne and barely runny egg yolk, poultry and chardonnay sauce

Culoiselle poultry roasted with black garlic under the skin, celtuces and bimis, strong herbs and matcha tea

half-fig half-grappes

Dessert of the day

20,00€

Seasonal ice creams and sorbets

18,00€

Ginger infused chocolate, chocolate and lime sorbet under crisp veil

22,00€

half-fig half-grappes

22,00€

Starter / Main course or Main course / Dessert

42,00€

Starter / Main course / Dessert

52,00€

Leek cooked slowly over a flame, smoked eel, mussel, mimosa vinaigrette with citrus fruits, honey and ginger

Royal of duck foie gras, daikon radish and mushroom in a watercress cream

Pearly haddock with sea fennel steam, sweet onion pissaladière, light mousseline of "charlotte" potato

Golden quail with Timut pepper butter, young acidulated beetroot, juice with foie gras