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, balsamique vinegar dressing.
Cooked 45 minutes, watercress coulis and Haddock.
Grilled, served with a celery remoulade, black garlic, apple emulsion.
Broad beans ans peas prepared like a tangy tartare, lemon and black garlic, hazelnuts corsican condiment "Salinu".
Marinated, with fleur de sel "des vents d'est", smoked brocciu and pickles cucumber, herring roe "Harenga".
Vinaigrette style, crispy calf's Head, ravigote sauce.
Veal, pork and duck, candied and tangy rhubarb, strawberry gel with mint.
From the Mediterranean, cooked on the skin, roasted and puree celeriac, Salicornia and pecan nuts, tangy vinaigrette with cider cinegar, reduced juice og grilled vegetables.
Roasted and cooked meunière, pan-fried chanterelles with black garlic and tomato confit, mashed and grilled artichokes, Barigoule juice infused with verbena.
Grilled shoulder, stewed with coconuts from Paimpol, lemon and wild garlic, young carrots and glazed turnips.
Chuck and sweetbreads, roasted white asparagus, morel and yellow wine stew, parmesan, gravy and mashed potatoes.
From the Burgaud House, cooked rosé and spiced, braised endive with orange and passion fruit, mashed sweet potatoes with tonka bean, sangria sauce.
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.
With exotic fruits, "Bis-cuit" sable with coconut, spiced roasted pineapple and sorbet "Pabana".
Valrhona Jivari, crunchy finger, creamy and lemon gel, pecan ice cream.
Madagascar vanilla cream and citrus pickles, madeleine lukewarm, grapefruit sorbet and Timut Pepper.