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Poget oyster n°3 with sea water jelly, sour cream with black truffle

Cream of parnsip and duck foie gras with black truffle

Fine tart of new potatoes, black truffle and parsley coulis

Norwegian great scallop marinated, seared duck foie gras, black truffle, chestnut cream and salty hazelnut praline

Swiss Alps veal tenderloin, cardoon with black truffle, cottage pie and chuck steak ravioli

Gin baba, green apple, cucumber and Schweppes tonic mousse

Mango, pineapple and passion fruit with Piña Colada sorbet

Caramel cream with nuts and dried fruits

« Pain perdu » french toast, sliced bread soaked in eggs and milk, Then fried with black truffle, celeriac purée and Tahaa vanilla ice cream

Saisonal Chef appetizer

Poached duck egg, New Zealand spinach, Galician sea urchin emulsion, Ossetra caviar

Roasted lamb chop, braised shoulder, Creance carrot with blood orange, cooking juice with aniseeds

Cured and fresh cheeses

Chef’s sweet delicacy

Caramelised pineapple, vanilla cream, stewed exotic fruit, mango gel and yoghurt sorbet

Saisonal Chef appetizer

Filo pastry filled with line-caught sea bass tartar marinated with condiments, pink grapefruit jelly and pomegranate arils

Poached duck egg, New Zealand spinach, Galician sea urchin emulsion, Ossetra caviar

Roasted lamb chop, braised shoulder, Creance carrot with blood orange, cooking juice with aniseeds

Cured and fresh cheeses

Chef’s sweet delicacy

Caramelised pineapple, vanilla cream, stewed exotic fruit, mango gel and yoghurt sorbet

Saisonal Chef appetizer

Filo pastry filled with line-caught sea bass tartar marinated with condiments, pink grapefruit jelly and pomegranate arils

Roasted medaillons, ravioli and consommé of Breton lobster, grilled red onion and parsnip

Poached duck egg, New Zealand spinach, Galician sea urchin emulsion, Ossetra caviar

Roasted lamb chop, braised shoulder, Creance carrot with blood orange, cooking juice with aniseeds

Cured and fresh cheeses

Chef’s sweet delicacy

Caramelised pineapple, vanilla cream, stewed exotic fruit, mango gel and yoghurt sorbet

Three starters

One main course

Cured and fresh cheeses

pre-dessert

Two desserts