Grilled on a japanese barbecue, Jerusalem artichoke velouté, chestnut, hazelnut condiment, kumquat and "Périgord" Truffle.
Like gravelax, vegetables like a "cervelle de canut", coriander milk ans salmon eggs.
Roasts, served with a tangy tartare of Paris mushrooms and shiitakés, beetroot vinaigrette.
Simply grilled, served like a "céleri rémoulade", lovage and black truffle.
Cooked 45 minutes, watercress coulis and Haddock.
veal and pork, stewed apple and quince, tangy vinaigrette.
Vinaigrette style, crispy calf's Head, ravigote sauce.
Black pudding and grilled bacon, paimpol's beans casserole, confited tomatoes and pork ears, garlic and parsley shellfishes, meat juice.
Confited and grilled shoulder, soft chicory iced with orange, chick peas as a deep fried"panisse", tangy lamb juice with coriander.
Tenderloin,sweetbread and calf's head cooked like a "Blanquette" sauted spinachs, mushrooms and spaetzles.
Cooked as a meunière, Lardo di Colonnata, salsify and black garlic,, vegetables and potatoes just mashed Porto and truffle meat juice.
Simply roasted on a plancha, roasted parsnips and black chaterelles, pecans and pomegranate condiment, grilled "forgotten" vegetables juice.
Beefchuck cooked slowly like a Bourguignon, Rossini dressing and macaroni gratin.
Declination, of the cheese factory of Trois Jean.
Whole of Mere Richard.
In a pastry choux, caramelized hazelnuts and hazelnut ice cream.
Around the Granny Smith and quince, whipped ganache and green apple sorbet
Guanaja from Maison Valrhona, pistachio cream and shortbread biscuit, bergamot and pistachio ice cream.
Dulcey custard,4 spices flavored crumble and it's pear and cardamom sorbet