Main courses...

 

Cod cooked in saffron court-bouillon, fondant sweet potatoes with coconut milk, piquillo pepper coulis, Japanese pearl tuile.

 

Thyme-smoked veal, Jerusalem artichoke mousseline, roasted parsley root, light juice infused with cranberry and angelica.

 

Roast duck fillet, pistachio crust, parsnip mousseline, pan-fried chanterelles and tuberous chervil, lemon balm shoots.

 

 

Sweets...

 

Coconut dome, mango and pineapple insert with old rum, crispy puffed rice and white chocolate, passion fruit coulis.

 

Rose of apples and black pepper, Breton shortbread, quenelle of fresh cream, gel and veil of mead, fresh apple, apple ice cream.

 

Dark chocolate half-sphere with poached pear, pear Bavarian, poached pear brunoise, fresh pear, crumble, coffee and honey coulis, lime and grapefruit zest.

 

Plate of cheeses from the “Crèmerie des Carmélites”.

 

 

And of course always available, our chocolate fondant with a salted butter caramel heart and its cream cheese ice cream.

 

 

This menu is an exemple. We will try and keep up-dated; however, we do work with fresh products and sometimes we need to adjust... Thank you for your understanding.