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.
|Slice of seared force-fed duck liver "Foie gras", Corinth raisin, banana compote and juice caramelized with rum|
|Pan-fried slice of black cod, nage of anchovy marinated in Banyuls vinegar with Espelette pepper and celery,potato puree|
|Chocolate soufflé dome, creamy smooth "Guananja" crispy chocolate tile and fior di latte ice cream|
|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|