Main courses...

 

Pollack fish confit in citrus, rice risotto with tarragon and lemon confit, shiitake stir-fried, grapefruit supreme, yuzu gel and siphon sauce.

 

Half pigeon from Mesquer, confit pigeon leg in its juice and peanut powder, chestnut muslin, turnip, toast of offal and reduced juice beaded with sesame oil.

 

Low-temperature cooked guinea fowl ballotine scented with Guanciale and sage, roasted butternut, kale fall, blood orange gel, meat juice reduced to sage.

 

Sweets...

 

Dark chocolate ganache, madeleine biscuit, puffed rice leaves and dark chocolate sauce - orange blossom.

 

Mango tartlet, chopped basil, fresh mango brunoise, mango milkshake.

 

Honey tamarind roasted pear, white chocolate almond milk ganache, cocoa crumble and almond milk ice cream.

 

Plate of cheeses from the “Crèmerie des Carmélites”.

 

And of course always available, our chocolate fondant, salted butter caramel center and cottage 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.