Pigeon wing cooked with citron, "Grande sauce Neuvilloise"
57 €
Millefeuille layering of celery and avocado which stayed 18 months on a tree, coconut Extraction with chia shards
115 €
Edible crab modern Remoulade, Delicate jelly
98 €
Caviar in red mullet aspic jelly flavoured with Burgundy wine, Sea urchins infused with laurel wate, Modern ceviche of red mullet with bergamot, Whipped duck foie gras
79 €
Hovedret
Spiced seaweed tea paried with a poached turbot in its juice, new potatoes of Noirmoutier sanded with dry fish skin, smoked mousse covered with a layer of cucumber, tangy modern mayonnaise infused with cucumber Extraction
149 €
Flat roasted pigeon, Fillets topped with cherry scales and orchids salad, Caramelized legs with pistachio and liver flakes sorrel fondue
133 €
Milk fed lamb from Pyrénées, French quince pie purslane salad with nettle oil, Wood fired pieces truffled modern sauce and pickles, Crispy polenta « aux amourettes » nutmeg sabayon
137 €
Millefeuille layering of Wagyù beef served with Paris mushrooms, Lettuce fondue flavoured with fermented beet
160 €
Roasted venison flavoured with vanilla, Creamy mushroom pudding and coffee
121 €
Veal sweetbread marinated overnight with baker’s yeast, Sweet onions with farm milk and black lime
97 €
Dessert
Surprise coconut in a meringue shell
36 €
Fine caramelized strawberry pie, Flower salad with fermented tarragon mozzarella ice cream
36 €
Mushroom marshmallow seasoned with chocolate and sea salt apricot touches, Light meringue flavoured with hazelnut and mushroom Extraction ice-cream
36 €
Milk fermented ice cream, baked butternut squash in a crispy crust, « suzette » ravioli
36 €
Coffee flavoured fir tree extraction jelly, spiced chocolate flakes, Warm creamy chocolate