The Menus

‍Bouchot mussel soup

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Farmhouse lamb navarin

Seasonal vegetables

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apricot-almond-porcini mushrooms

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A few iodized bites
Scallop Quenelles – Parsnip, sea fennel, coral tuile

________

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Charcoal-Grilled Dive Scallops
Marine plankton consommé, seasonal vegetables

________

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Slow-Confited Scallop in Smoked Pine Butter
Mushrooms, pine, Mack Khen pepper, dune curry plant

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Seared Scallop
Butternut squash, chestnuts, Timut pepper

________

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Goat cheese, pear, ginger

_{(supplement 12€)}

________

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Timut Ravioli – Hibiscus, Grand Cru tea

________

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Chocolate mille-feuille

Olive oil

or

Pear

Mushroom, pine

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A few iodized bites
Leeks & Steamed Scallops

________

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Saint Gilles Croix de Vie Creel-Caught Prawn
Fresh goat cheese, caviar, Pauline’s garden herb broth

_____

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Oyster of Vivier de la Sauzaie

Potato, seaweed

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Spider Crab
Melanosporum truffle, celery

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________

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Fish from the fish market of Saint Gilles Croix de Vie

Asparagus, razor clams, wild garlic, iodized broth

________

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Duck Fillet from Notre-Dame-de-Riez
Carrot, tonka bean, citrus

_____

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Goat cheese, pear, ginger

(Supplement of €12)

___________

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Timut Ravioli, Hibiscus, Grand Cru tea

________

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Chocolate mille-feuille with olive oil

or

Pear, Mushroom & Pine

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