Les cartes

Whole semi-cooked duck foie gras with Sichuan pepper, fig chutney.

Octopus with sucrine lettuce and tomato salad.

Smoked Salmon fillet loin, dill sauce.

Tourteau crab raviolis, shellfish broth.

Poached egg, creamy mushroom sauce with black truffle.

Armorican style monkfish, simmered vegetables.

S’affronter risotto with pan fried scallops, lobster coulis.

Braised sweetbreads of veal, wild mushroom sauce.

Homemade roasted duck leg confit, reduced juice.

Grilled Charolais beef sir-loin, béarnaise sauce

Vegetarian dish : Mediterranean vegetable lasagna and fresh salad.

Extra charge for additional garnish

Assortment of cheeses

Dark chocolate mousse.

Poached pillowy meringue floating on custard cream

Caramelized Tarte tatin, vanilla ice cream. *To be ordered at the start of meal*

Pastry balls filled with pistachio ice-cream and covered chocolate sauce

Trio of sherbet mango-lemon-raspberry

Bourbon vanilla crème brûlée.

Coffee with selection of mini desserts