THE CHICKEN Cream of pumpkin, broken chestnuts and ham chips Chicken supreme, his juice and seasonal vegetables Fresh seasonal fruit carpaccio Choose this menu >
THE DUCK Ravioles of goat cheese and pesto Duck breast with spices and sweet potato purée Chocolate fondant and custard Choose this menu >
THE COD FISH Tomato tart, mozzarella and pesto Cod fish and provencal vegetables Lemon pie Choose this menu >
THE WHITING Endive tatin Filet of whiting, "beurre blanc" sauce and celery muslin Apple tart tatin Choose this menu >
THE SCALLOPS Scallops carpaccio citrus fruits Crunchy vegetables with beef and Asian flavors Breton shortbread, apple, salted butter caramel and roasted peanuts Choose this menu >
THE DUCKLING Crunchy vegetable tart with citrus Filet of duckling with honey, vanilla turnip mousseline and turnip duet. Raspberry revisited Choose this menu >
THE COD FISH Duck foie gras with vanilla and red berries Cod fish with eucalyptus essence, crispy chard and celery Gourmet dessert around citrus fruits Choose this menu >
THE TURBOT FISH Salmon gravlax and crunchy vegetable pickles Turbot, sabayon with champagne, and carrot declination Dessert around fennel, dill and berries Choose this menu >
THE SEA BASS Egg "Parfait", creamy, with herbs and chanterelles Seabass fillet with bergamot essence and citrus Freshness of fennel, dill and red fruits Choose this menu >
THE LAMB Lobster and passion fruit Lamb in a crust of herbs and her green vegetables Citrus tart and grapefruit sorbet Choose this menu >
THE GUINEA FOWL Foie gras with vanilla and creamy chocolate Declination of guinea fowl and cocoa sauce Pear "Belle Hélène", revisited Choose this menu >
THE DUCK Carpaccio of Saint-Jacques passion and mango Duck with honey and spices, roasted pumpkin and glazed turnip Lemon tart Choose this menu >