To start with....
Andignac's half-cooked duck foie gras 25
Unagi (Japanese freshwater eel) - sansho pepper - granny smith apple
Black Cod smoked on beech wood 24
texture of beet
Box Baeri Royal caviar ( 20gr) 39
crushed potatoes Grenailles de Noirmoutier
Nobashi shrimps 24
Candied young rabbit lasagna – aigo boulido
Soup of ceps 26
Brioche and whipped butter with truffle
The suckling pig of the 7 Meuses 32
Candied shoulder and roasted rib
Tuberous-rooted chervil - molasses juice
The wild duck 35
Yellow turnip “boule d’or” roasted with honey and thyme - blackcurrant juice
The roasted turbot 45
young leeks - chanterelles - muslin with miso
The sole 36
vegetables of the moment in the wok
Coconut milk infused with lemongrass
To finish smoothly....
Brioche of French toast 14
coconut - pineapple - sabayon with rum Don Papa
The Great Dessert by Jean Paul Tossens 18
The baba of the Islands 14
The dame blanche” "à la minute" 14
The cheese trolley 18
All our dishes are on the moment itself prepared with fresh
quality products according to the rules of art.
Allergen list is available on request.