The Menus

‍Bouchot mussel soup

________

‍

Farmhouse lamb navarin

Seasonal vegetables

________

‍

apricot-almond-porcini mushrooms

‍

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

________

‍

Charcoal-Grilled Dive Scallops
Marine plankton consommé, seasonal vegetables

________

‍

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

________

‍

Seared Scallop
Butternut squash, chestnuts, Timut pepper

________

‍

Goat cheese, pear, ginger

_{(supplement 12€)}

________

‍

Timut Ravioli – Hibiscus, Grand Cru tea

________

‍

Chocolate, truffle, acacia

or

Pear, Mushroom & Pine

‍

A few iodized bites
Leeks & Steamed Scallops

________

‍

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

_____

‍

Oyster of Vivier de la Sauzaie

Potato, seaweed

________

‍

Spider Crab
Melanosporum truffle, celery

‍

________

‍

Fish from the fish market of Saint Gilles Croix de Vie

Asparagus, razor clams, wild garlic, iodized broth

________

‍

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

_____

‍

Goat cheese, pear, ginger

(Supplement of €12)

___________

‍

Timut Ravioli, Hibiscus, Grand Cru tea

________

‍

Chocolate, truffle, acacia

or

Pear, Mushroom & Pine

‍