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

________

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Scallop quenelle

Parsnip, sea fennel

________

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Scallop on the barbecue

Plankton consommé

Seasonal vegetables

________

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Candied scallop

In a smoked butter with pine cones

Mushrooms, fir, Mack Khen pepper, dune curry plant

________

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Seared scallop

Butternuts, chestnuts, Timut pepper

________

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Goat cheese, pear, ginger

_{(supplement 12€)}

________

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Apple, bergamot, star anise

________

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Chocolate, truffle, acacia

or

Orange, tonka bean and parsnip

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A few iodized bites

________

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Porcini mushrooms, crab, shizo

_____

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The langoustine

Fresh goat cheese, caviar

Herbal broth from Chez Pauline

______

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The oyster of the Vivier de la Sauzaie

Potato, seaweed

________

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The scallop

Candied in smoked pine cone butter

Mushroom, fir, pepper Mack Khen

________

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Fish from the fish market of Saint Gilles Croix de Vie

Mojette, parsley, sea lettuce

________

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Organic can fillet from Maison Dupont

Beetroot from Pauline, seaweed, black olive oil

_____

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Tomme de la Ferme

Sage and honey*

(Supplement of €9)

___________

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The pirouette apple, bergamot, curry plant

________

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Chocolate, mint, olive oil

Where

Citrus, parsnips, verbena

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