The restaurant is pleased to offer an 'à la carte' experience only.
Roasted, with "Paimpol" white beans prepared in a salad, shellfish and green curry, sour coconut dressing and walnut oil.
Vinaigrette style, crispy calf's Head, ravigote sauce.
Gravelax style, crunchy vegetables prepared like "cervelle des canuts", coriander milk and salmon eggs.
Poached in a red wine and spices, figs and grappe marmelade.
Prepared as a velouté, sourseasoning kumquat and Jerusalem artichok, pan-fried foie gras, hazelnut oil.
Cooked for 45 minutes, truffles toast, meat juice.
From the Mediterranean, seared on the skin, tuberous chervil puree, crosnes, pakchoï cabbage and passion gel, reduced fish bone jus.
Roasted and cooked "meunière", small spelt prepared like a risotto infused with mushrooms and old comté, yellow wine emulsion, parmesan.
Grilled breast from Cantal and black pudding, simmered Paimpol cocos and candied tomatoes, shellfish with garlic and parlsey, meat juice.
Confit and grilled shoulder, sweet potato puree with Tonka bean, cumin-spiced "panisse" fry, endive glazed with orange and bergamot, tangy lamb juice.
Prepared like "blanquette", veal sweat bread seared "à la plancha", spinach and oyster mushrooms, pan fried spatzles, Perigord truffles.
Beefchuck cooked slowly like a Bourguignon, Rossini dressing and macaroni gratin.
Shank, tongue and ribs of beef, foie gras and marrows bones, vegetables cooked in a both infused with Périgord truffle, parsley and tarragon condiment.
Declination, of the cheese factory of Trois Jean.
Whole of Mere Richard.
In a pastry choux, caramelized hazelnuts and hazelnut ice-cream.
Caramelized puff pastry, pistachio ganache and praline, tangy marmalade and grapefruit sorbet..
From Valrhona, creamy chocolate and cocoa nibs tartn Guanaja ice cream
Baked tatin style on a Breton biscuit, mascarpone "chantilly" and vanilla ice cream.