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.
Veal, Pork and Duck, fig, morello cherry vinaigrette.
Smoked and lacquer eel, early porcini mushrooms , roasted leeks.
Crusty veal Head, "ravigote sauce".
Cooked 45 minutes, pan-fried with mushrooms and snails,tomato confit, garlic and parsley emulsion.
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,sweetbread and calf's head cooked like a "Blanquette" sauted spinachs, mushrooms and spaetzles.
Simply roasted on a plancha, sauted chaterelles, grilled artichokes, barigoule and verbena juice.
Cooked as a meunière, Lardo di Colonnata, salsify and black garlic,, vegetables and potatoes just mashed Porto and truffle meat juice.
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 Granny Smith and quince, whipped ganache and green apple sorbet
Manjari pure Origin of the house Valhrona, chocolate bar crunchy, Cranberry confit and Cocoa sorbet.
Dulcey custard,4 spices flavored crumble and it's pear and cardamom sorbet