A LA CARTE

Slow-cooked John Dory fillet with passion fruit and olive oil. Mango, papaya and steamed endive
Exotic fruits cannelloni. Mango, papaya and sichuan pepper ice cream

Butter roasted scallop. Creamy parnship and heritage vegetables. Pebble with a melty parsley heart.
Quince tempura. Scallop juice with cream and white wine “Saint-Cécile”, l’Ermite d’Auzan.

Butternut squash in three ways: foam in a crispy tile, creamy, and in cube.
Chicken oyster and roasted wings with lemon zests. Crispy sticks and Granny Smith apple in jelly.

Warm oysters lasagne style, cauliflower puree, carrot and turnip spheres.
Creamy oyster sauce with caviar.

Steamed seabass. Leek in various ways.
Creamy spinach. Lemon butter sauce.

Deer tournedos with foie gras. Opened raviole with celery, creamy polenta and smooth onions.
Grand veneur sauce. Crispy red cabbage salad with sesame and deer tartar.

Hare two ways: fillet like a terrine, stewed confit Leg. Autumn vegetables and mushrooms. Stew sauce.

Duckling supreme coated with maple syrup then roasted.
Confit legs with beetroot. Colourful beetroots seasoned with pepper.
Maple syrup/pepper duck juice.

Slow cooked monkfish breaded with hazelnut.
Onions and salsify in butter, potatoes gnocchi with hazelnut flakes. Xeres ivory sauce.

From Monsieur Vergne and goat cheese from Mr Rio .

Poached “Sugarloaf” pineapple slices and “Victoria” pineapple cubes with Timut pepper,
crispy cannelloni with coconut foam,
passion fruit ice cream

Confit mandarin medallion, Darjeeling black tea foam with a smooth and rich clementine center,
crème brûlée zest scented and mandarin sorbet.

Between two sheets of Manjari, cacao biscuit. Creamy chocolate and cacao whipped cream.
Chocolate/hazelnut croquette. Cacao sorbet.

Lemon in 3 ways : Soufflé, sorbet and in revisited lemon tart.