1 starter, 1 main course, 1 dessert.
For one person.
Private room available for 8 to 18 persons.
1 starter, 1 main course, 1 dessert, 1 mineral water et 1 coffee.
Grilled eggplant Millefeuille with confit tomatoes, ricotta pesto, pequillo coulis
Velvet simming crab cream emulsified with kaffir lime zest, hay smoked scallops with red endive remoulade “curry-wasabi” (+4€)
Fowl liver cake with foie gras, Granny Smith apple chutney with sultana and Sangria jelly
Salmon gravlax with sumac seeds and lime leaves with new potatoes and anchovy sauce
Young seasonal salad leaves, parmesan cheese and citrus vinaigrette with sesame oil
Back cod baked on the skin, fennel fondue with turmeric and chorizo, aioli sauce
Roasted stone bass, “peppery mango-mint” wild rice, galangal and coral of sea urchins emulsified juice
Basque, “Abotia farm”, Pork belly glazed with soy and Timut pepper, mashed potatoes and candied red onions.
Rack of sauteed veal medallions, spicy sauce with horseradish and truffle oil, Jerusalem artichokes, golden chanterelles and parsnip crisps
Roasted duckling breast with dates, mashed sweet potatoes, spiced wine with cocoa and yuzu.
3 AOC cheese (+2,00 €).
Millefeuille “minute” with caramelized almonds, light cream with praline and Gianduja sauce.
Brittany shortbread biscuit with raspberries, whipped mascarpone with anise, raspberry sorbet and bursts of pink pralines.
“Hot-cold” extra bitter chocolate cake, cardamom icecream and cocoa nibs tile.
Exotic fruit and lemongrass cappuccino, coconut milk espuma and fried plantains chips.