44,00€
Boiled eggs; light mayonnaise with fresh herbs, trout eggs Bottarga and celtuce. Toasted Focaccia
Dumpling filled with aspersa maxima snails. Watercress Velvety from Méréville and smoke garlic emulsion from Arleux
Grilled on the skin; steamed endive with pink grapefruit & capper from Pantelleria. Citrus emulsion with Campari
Braised with Syrah wine; Crispy Carrots flavored with orange and traditional Spaetzle
Homemade condiment, mixed salad and aromatic leaves
Served semi cooked, avocado guacamole, passion fruit & citrus and buckwheat tuile
Cake of Jerusalem Artichoke/Duck liver/Black truffle cooked as a Brioche Baby lettuce and cooked stock flavored with balsamic vinegar
Special Oyster n°2 from Utah Beach by JP Geurnier, Warm chardonnay sauce ; white leek grilled and Andouille from Guémené by Rivalan.
Poached Cod fish; Thin slice of haddock, Tuber Mélanosporum, confit of shallots ans Annabelle potatoes mousseline. White butter sauce flavored with white balsamic.
Melting Pullet Marble style ; Parmigiano gnocchi, asparagus salad, Black truffle Mélanosporum & Albufera sauce .
Roasted filet with Sarawak pepper, Black pork belly from Bigorre with a poivrade sauce. Grilled turniprooted chervil, marmelade of red cabbage and thin puree of burnt pear.
Pan Fried crispy & melting ; Velvety of Watercress from Méréville with a brown butter sauce, Bottarga and cedrat lemon jelly
Roasted with Rhum and Tahitian vanilla, Arlette, pine tree cream and fennel sorbet.
Sherbet of Kiwi from the Lot & Garonne with fresh coriander. Namelaka with caramelized peanuts
Sweet cacao dough, creamy chocolate Caribbean 66%, soufflé style dome and Timut pepper ice cream
Homemade condiment, mixed salad and aromatic leaves
With a wine pairing : Additional 60€