Gravelax style, crunchy vegetables prepared like a "cervelle de canut", coriander milk ans salmon eggs.
Roasted, served with a tangy tartare of Paris mushrooms and shiitakés, beetroot vinaigrette.
Cooked 45 minutes, watercress coulis and Haddock.
Balsamic vinegar and hazelnut corsican condiment « Salinu », tartare style zucchinis, caprons and olives, pine nut and confited tomatoes.
Amberjack fish like a ceviche, smoked herring eggs and vegetables, avocado cream, coriander sorbet.
Vinaigrette style, crispy calf's Head, ravigote sauce.
Veal, pork and duck, "Cumberland" sauce and half fig half grape marmelade, tanguy vinaigrette with mustard seeds.
Confited and grilled shoulder, carrot purée with cumin , small carrots roasted and glazed , chick peas as a deep fried " panisse", tangy lamb juice citron and bergamot.
Roasted chuck, vitello tonnato condiment, chanterelles and mashed potatoes, veal juice and bergamot.
Roasted on the plancha, artichoke purée and hazelnuts, sauted chanterelles and roasted artichokes, "Barigoule" sauce infused with verbena.
From Mediterranean, simply cooked on a plancha, grilled brocolettis , tangy vinaigrette with crunchy veggies and shellfish, lemon confiment.
Black pudding and grilled bacon, paimpol's beans casserole, confited tomatoes and pork ears, garlic and parsley shellfishes, meat 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.
Raspberry, almond sablé biscuit and white chocolate ganache, verbena jelly, raspberry sorbet.
Manjari, pure Madagascar, blackberries, whipped cream and cacao sorbet.
Poached in syrop, Genova bread, gavotte biscuit, peach thyme coulis and sorbet.