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Saisonal proposals
Starters
Organic salmon marinated with pomegranate
White cabbage with Espelette peppers and goat cheese
Beet humus with mint
Short roasted scallops
Cucumber brunoise with spicy mango
Curry quinoa
Yoghurt foam with lime
Sea bass tatar marinated with lime, ginger an Szechuan pepper
Black radish, green beans and Granny Smith salsa
Ponzu vinaigrette
Tempered Halibut medallion
Aïoli with wild garlic
Artichokes 'Barigoule'
Half Canadian lobster
fried in olive oil
Crustacean broth
Cauliflower cream with tarragon
Quail breast with light juice with raisins
Beluga lentils
Celery cream with liquorice
Pan-fried duck foie gras escalope
Cinnamon and cane sugar sprinkler
Mushroom and root vegetable
Roasted fig with vanilla
Fresh chanterelles
Mashed caramelized Hokkaido pumpkin
Cucumber mint sorbet with Monkey 47
Tomato basil sorbet with Vodka
Main Courses
Pre-saltet whithe cod
Pink grapefruit vinaigrette
Cylinder of young leek and potatoes
Deer medallion
Game juice with juniper berries
Quince compote with Gewurztraminer
Pumpkin cubes with five spices
Braised veal paleron
Arabica juice
Stuffing of bolets and veal rice
Creamy polenta
Butternut chutney with dried fruit
Merlot juice
Mashed potatoes with Jerusalem artichokes and black truffle
Roasted root vegetables
Cheese
Assorted cheese plate
Nut and fig bread
Desserts
Lemon meringue tartlet
Citrus fruit salad with Campari
Almond cracker
Dark chocolate mousse on nut biscuit
Salted caramel cream
Poached pear with vanilla
Mini savarin with white Rum
Roasted pineapple with maracuja
White chocolate mousse with coco nut
Caramelized apple tartlet
Sablé Breton
Bourbon vanilla ice cream
Wines upon request
