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.
Simply grilled, served like a "céleri rémoulade", lovage truffle and black garlic mayonnaise, celery and apple emulsion.
Roasted white asparagus from Mont Ventoux, cappucino style fresh morels casserole, mountain style guanciale and meat juice.
Cooked 45 minutes, watercress coulis and Haddock.
Vinaigrette style, crispy calf's Head, ravigote sauce.
veal and pork, stewed apple and quince, tangy vinaigrette.
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, citrus and wild garlic crust, green asparagus and glazed gnicchis, "Hollandaise" emulsion and meat juice.
Cooked as a meunière, bacon, black garlic, grilled "purple" sprouts and salsify, truffle Port wine meat juice.
From Corsica, simply cooked on a plancha, grilled brocolettis, tangy vinaigrette with crunchy veggies and shellfish, lemon confiment.
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.
Shortbread "Bis-Cuit", lemon custard, fresh and pickled citrus, basil and lemon 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