Gravelax style, crunchy vegetables prepared like a "cervelle de canut", coriander milk ans salmon eggs.
Roasted, served with a tangy butternut and chickpea tartare, hummus condiment and quince vinaigrette.
Cooked 45 minutes, watercress coulis and Haddock.
Poached in a red wine and spices, figs and grappe marmelade.
Grilled, served with a celery remoulade, black garlic.
Mediterranean simply "Burnt", creamy avocado with cumin, orange puree and citrus vinaigrette.
Vinaigrette style, crispy calf's Head, ravigote sauce.
Veal, pork and duck, quince gel and pickles, apple and seed mustard vinaigrette.
From the Mediterranean, cooked on the skin, roasted and puree parsnips, tangy vinaigrette with walnut oil and pomegranate, reduced juice of heirloom vegetables.
Roasted with hazenuts crust, endive braised in orange juice, sweet potatoes puree with Tonka bean, poultry sauce.
Grilled shoulder, stewed with coconuts from Paimpol, lemon andwild garlic, young carrots and glazed turnips.
Chuck and sweetbreads, roasted white asparagus, morel and yellow wine stew, parmesan, gravy and mashed potatoes.
From Maison Burgaud "smothered", cooked pink with spices. Beetroots cooked in several ways, pressed potatoes, 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 vitrus fruits, whipped mascarpone cream and vanilla, "Bis-cuit" sable, lemon caviar marmelade, grapefruit sorbet and Timut pepper.
Valrhona Manhari, crunchy finger, creamy and lemon gel, pecan ice cream.
Dulcey custard,4 spices flavored crumble and it's pear and cardamom sorbet