Starters
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SnailsSweet garlic royale, parsley coulis, blinis.
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Semi-cooked, artichoke confit with mild spices, warm brioche.
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AsparagusThe greens, cold argenteuil velouté, parmesan in shavings and crispy.
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Smoked fishStreet bread, herring in rillettes, haddock in thin slices, eel in sticks, tartar sauce.
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PeasTartlet, creamy peas, candied young onions, chive oil.
The fish
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MonkfishIn fricassee, broad beans and new onions in ragout, creamed stock
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WhitingA la grenobloise, potato cream
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Dab soleDieppoise style "mussels, shrimps, mushrooms
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BarFilet royale of artichoke and pepper
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LobsterSauterne sabayon and seasonal vegetables (supplement €19)
Meats
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Filet medallion, anna apple, bone marrow and shallot jus
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LambRoasted hazelnuts, crispy shoulder with spices, panisses and glazed carrots
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Cocotte de sot leaves it there, early vegetables
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VealFilet roti, zita pasta au gratin with parmesan, market vegetables
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PorkSlightly caramelized pluma, tangy pineapple apple, parmesan risotto cromesquis
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VealRis meunière golden with foamy butter, mashed apple flavored with white truffle oil (supplement €14)
Desserts
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RhubarbCandied at low temperature, bergamot
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ChocolateThe black in a tartlet, the white in ginger ice cream
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CrumbleCandied mango, pineapple, passion fruit sorbet
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StrawberryFruit, creamy lemon, breton biscuit, strawberry gel
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Sour cherrySorbet, morello cherry confit, yogurt espuma desserts should be ordered at the start of the meal for your convenience
Menu of the little gastronome
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FlatMeat or fish according to taste served with mash or small vegetables
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DessertIce cream...
