VEGETARIAN MENU
€65.00
One starter, one main course and one dessert
€65.00
Organic egg
Wild garlic, lentils in a herb vinaigrette
Roasted celeriac with Trapper’s spice blend
Buckwheat, morel sauce
The yellow lemon sphere
Jelly algae insert, tangy meringues, lemon-seaweed sorbet
SEASONAL MENU
€75.00
One starter, one main course and one dessert
€75.00
STARTERS
John Dory lightly steamed
Asparagus and pesto, anchoivy paste
Organic egg
Wild garlic, lentils in a herb vinaigrette
Breaded veal sweetbreads,
Wild garlic pulp, snails and pan-fried morels
MAIN COURSES
Pearled monkfish
Fennel confit, carrot condiment, light bisque
Roasted celeriac with Trapper’s spice blend
Buckwheat, morel sauce
Farmed chicken from the local Asselotière farm
Slow-cooked breast, shredded leg confit with oyster mushroom, elderflower jellied sauce and jus, white turnips and celery
CHEESE TROLLEY
Extra €22.00
By our cheesemasters
Nicolas Mauger from the Bajocasse farm & Xavier Godmet from the Cheese Box farm
Extra €22.00
DESSERTS
Hazelnut Dacquoise cake
Black coffee cream, buckwheat caramel, Arabica ganache
The yellow lemon sphere
Jelly algae insert, tangy meringues, lemon-seaweed sorbet
Apple and cider tatin pastry chou
Apple tatin compote, Dulcey mousse, cider caramel
CIDER TASTING MENU
€90.00
€90.00
Mackerel gravlax in Calvados and cider vinegar
Radish, snow peas
Foie gras poached in verbena apple juice
Red beans and spring onions
Rhubarbe sorbet and Calvados
« Norman breed » cidered beef fillet
Shallot confit, garden peas, carrots, cider sauce
Apple and cider tatin pastry chou
Dulcey chocolate mousse, cider caramel