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.

Chef appetizers
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
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