the starters
- WILD GAMBAS FROM MADAGASCAR, on a cold creamy saffron rice, Madagascar wild pepper pear jelly 35€
- VEAL POT AU FEU JELLY, with its vegetables and pistachio 32€
- DUCK FOIE GRAS STUFFED WITH VINE PEACHES CHUTNEY, 35€
- ON OUR MANUAL SLICER, DIRECTLY FROM ANDALUCIA, Pata Negra de Bellota ham, matured for 36 months 38€
The fishes
We only select french wild fishes.
- ROASTED SCALLOPS, roasted pumpkin, apple chutney, cider vinegar sauce 47€
- RED MULET AND GURNARD, Campari sauce, artichoke purée, white beans from Paimpol 47€
The meats
We select french and local farm meats.
- ROASTED GOOSE FILET,, pomegranate molasses and fresh pomegranate, pumpkin balks and yellow carrot purée 42€
- PATA NEGRA ( SPANISH BLACK PORK ) SIRLOIN,, grilled fennel seeds sauce, penne pastas stuffed with red pepper bell and pata negra ham 0€
The cheeses
- THE CHEESE BOARD SELECTION, from Pascal Le Roux and small local producers 22€
The desserts
- A SELECTION OF 2 HOME MADE SORBETS AND 3 SMALL SIZED DESERTS, 26€
GLORIOUS FLAVOURS
courses only served à la carte
- VEAL SWEETBREAD SLICES, with boletus 55€