Cooked 45 min, green asparagus and colonnata bacon , slightly smoked Corsian cheese "Brocciu" and bear garlic.
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.
Zucchini tartare, smoked anchovies and black olives , hazelnut condiment "Salinu", focaccia, parmesan pesto.
Like ceviche, smoked herring eggs and vegetables, coriander sorbet.
Crusty veal Head, "ravigote sauce".
Grilled pluma , cockles and razor clams with garlic and parsley, mashed celery and apple fruit , meat juice.
Roasted chuck ,vitello tonnato condiment, mushrooms and mashed patato, veal juice and bergamot.
Confit shoulder, gnocchi and roasted vegetables, lemon condiment and lamb juice.
Roast with fennel, pan-fried breadcrumbs, tangy condiment and grilled fennel juice.
From Corsica cooked on the skin with bacon, broccoli just grilled, shellfish condiment and crunchy vegetables.
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 raspberry, vanilla chantilly and raspberry sorbet.
Chocolate ganache, streusel, tile and cocoa sorbet, chocolate sauce with wisky tourbé.