The restaurant is pleased to offer an 'à la carte' experience only.
Roasted eggplant and pepper prepared like a caponata, smoked piquillo coulis and caper vinaigrette.
Cooked for 45 minutes, served on a brioche toast with watercress coulis and haddock.
Gravelax style, crunchy vegetables prepared like "cervelle des canuts", coriander milk and salmon eggs.
With "violin" and green zucchini prepared as a "tangy tartare," black olives, pine nuts, and Corsican hazelnut condiment "Salinu."
From "Zeeland," prepared as a "ceviche," with mint and coriander sorbet, pomegranate, pickled red onions, and smoked herring roe.
Vinaigrette style, crispy calf's Head, ravigote sauce.
Pâté en croute homemade (veal, pork, duck and foie gras), sour marmalade with cherry and fennel and Cumberland sauce.
From the Mediterranean sea, cooked on the skin, vegetable puree and young grilled broccholetti, tangy shellfish and vegetables with ginger vinegar.
Roasted and cooked meunière, grilled and fennel purée, fried panisse, tangy vegetable juice with cider.
Grilled belly and blood sausage, Paimpol's beans casserole and confited tomatoes, garlic and parsley shellfishes, meat juice.
Confit and grilled shoulder, hummus and black garlic, young carrots and glazed turnips, artichoke and turnips, lamb juice.
"Melted" cooked, girolle mushrooms garlic and parsley, Vitello Tonnato condiment, bergamot and tuna belly, gravy and mashed potatoes.
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.
Sesame Crumble, Honey-Roasted Apricot, Thyme Whipped Ganache, and Apricot Sorbet.
Valrhona Jivari, crunchy finger, creamy and lemon gel, pecan ice cream.
With raspberries, meringue, mascarpone whipped cream, basil gel and raspberry sorbet.