Egg cooked at low temperature, with mint broad beans, zucchini and black garlic
Kohlrabi and potato sliced roast dill, tzatziki cottage goat cheese
Dark chocolate cream, tarragon sorbet, cocoa cake and cardamom ice-cream
SEASONAL MENU
€75.00
One starter, one main course and one dessert
€75.00
or à la carte
STARTERS
€25
Egg cooked at low temperature, with mint broad beans, zucchini and black garlic
€25
€26
Smoked mackerel, basil and cucumber dressing, caviar
€26
€28
Smoked squab fillet with lovage, turnip and rhubarb
€28
MAIN COURSES
€35
Kohlrabi and potato sliced roast dill, tzatziki and cottage goat cheese
€35
€37
John Dory and tarragon, broad beans, cherry
€37
€40
Veal from Normandy with sage, artichoke and chard
€40
CHEESE TROLLEY Extra €19.00
By our cheesemasters
Inès Haelewyn Forquin-Deux'main farm, Nicolas Mauger from the BajocasseFarm, Xavier Godmet& Cécile Bligny/ Cédric Le Masle& Lucie Le Proultfrom the Cheese Box Farm
DESSERTS
€22
Strawberry, mint and verbena vacherin
€22
€23
Dark chocolate cream, tarragon sorbet, cocoa cake and cardamom ice-cream
€23
strawberry cinnamon sorbet €21
Strawberry and vanilla ganache, crunchy biscuit
strawberry cinnamon sorbet €21
SPECIALS À LA CARTE
Crab cake with lemon balm and celeriac €30 or +€5 with the seasonal menu
Starter
Crab cake with lemon balm and celeriac €30 or +€5 with the seasonal menu
€32 or +€7 with the seasonal menu
Foie gras with sweet woodruff, apricot and carrot
€32 or +€7 with the seasonal menu
Brill with wormwood, kohlrabi and fennel €45 or +€10 with the seasonal menu
Main courses
Brill with wormwood, kohlrabi and fennel €45 or +€10 with the seasonal menu
€49€ ou +14€ au menu
Beef sirloin, black garlic, zucchini and green peas
€49€ ou +14€ au menu
€80per person
SHELLFISH TASTING MENU
If six guests or more are sitting at the same table, this menu will be served to the entire table
1st starter
Oysters with lovage and kohlrabi
2nd starter
Crab cakewith lemon balm and celeriac
Trou Normand
Calvados with seaweed and lemon, apple sorbet main
Main Course
Clams and whelks gyoza with verbena, peas and seaweed
Dessert
Raspberry confit, mousse and meringue, basil sorbet
