Bouchot mussels, octopus, blue fish and Paimpol coconut, seasoned with an emulsion of shellfish juice with curry.
Slow Braised shoulder; salad of aromatic herbs. Sicilian eggplant seasoned with condiments.
Meringue garnished with a peach compote and almond whipped cream. Fresh verbena sorbet.
Homemade condiment, mixed salad and aromatic leaves
Served for lunch & dinner
with wine pairing : Additional 42€
With a wine pairing : Additional 60€
Roasted / raw; Heirloom tomatoes and Battaglione cucumber seasoned with basil oil. Almond gazpacho and crustacean broth.
Buckwheat dumling garnished with Camus artichoke mousseline; Utah Beach cockles and mussels. Shellfish juice emulsified with brown butter.
As a fricassee on a fine shortbread dough; Cévennes sweet onion fondue, Parmesan shavings and Gascon pork belly. Meat juice with Hazelnut oil.
Baked in a thin crust of bread; Pine morels lightly creamed with Savagnin, Comté and fresh walnuts.
Roasted rack in the sautoir; fricassee of wild mushrooms and gnocchi fed with blanquette sauce. Short nut oil juice.
Binchotan roast chest, braised thighs and giblet toast. Fine mousseline of fresh corn, blackberries and Padron pepper. Juice spiced with Pedro Ximenez vinegar.
Rustic clafoutis with mirabelle plums, whipped cream and ice cream flavored with Earl Gray tea. Thin tiles caramelized with almonds.
Roasted and stewed; Gingerbread cookie, Causses honey sauce and fig leaf sorbet.
Meringue garnished with a peach compote and almond whipped cream. Fresh verbena sorbet.
Homemade condiment, mixed salad and aromatic leaves