Served only for the lunch from Tuesday through Friday since 6 persons minimum and for the entire table.

Menu to be order two days before your booking.

Les amuses bouches
Escalope de foie gras de canard rôtie, compote de pruneaux au Porto et caramel d’épices
Daurade « royale » et nage de moules de Bouchot, pommes boulangères aux pistils de safran du Mont Liban
Gâteau de crêpes moelleux enrobé au chocolat noir, framboises farcies au coulis de fruits rouges, glace au lait d’amande
Mignardises et chocolats
Chef appetizers
Goose confit pie with jerusalem artichoke salad and hazelnut oil dressing
Pan-fried and crispy filet of red mullet nage of shellfish in sea urchin emulsion,potato puree
Crunchy honey biscuit, pineapple cooked with spices, coco nut ice cream, and passion fruit coulis
Chef appetizers
Warm brittany lobster, marinated in ginger, served with zita pasta, coco nut milk and carribbean curry
Meinier porc declinaison, salsifies with streaky bacon in Banyuls vinegar and tarragon sauce
Hot and creamy pure Venezuelan chocolate biscuit, with Tahaa vanilla ice cream

Hotel reservation

Adults per room

Hotel reservation

Restaurant reservation