Main courses...

 

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

 

Iberian pork chop, zucchini purée, mini vegetables with hazelnut butter and thyme, cooking juices.

 

 

Roasted duckling fillet, corn and Espelette pepper, homemade tomato ketchup, bacon flavored popcorn, virgin tomato sauce, spring onions.

 

 

 

Sweets...

 

Blackberry dome, raspberry insert, fresh blackberries and raspberries, crispy Dulcey chocolate and praline, violet raspberry ice cream.

 

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

 

White chocolate ganache with verbena, strawberry tartare, strawberry coulis with peppermint, thyme ice cream.

 

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.