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"Special" oysters

Special oysters from our friends according to availability: Joël Dupuch, Gillardeau, Thaëron

Thin tart with sheep’s cheese, green asparagus shavings, and smoked Mangalitza ham

Candied duck spring rolls, lettuce and mint leaves, spicy sauce

White asparagus served warm, black garlic emulsion

Breton lobster with fresh pea, mint soup, and creamy burrata

Gilthead sea bream tartar, avocado guacamole with coriander and baby sprouts

Crispy chicken egg, dandelion salad with parmesan and smoked duck breast

Saffron risotto with raw and cooked spring vegetables, fresh harissa vinaigrette

Marinated char in lemongrass and sesame, soy vermicelli with coriander

Grilled hake with savoury fava bean crumble, lemon zucchini and fresh romesco

Suckling piglet, french peas with smoked bacon, lettuce and spring onions

Melt-in-the-mouth farmer’s chicken with “vin jaune”, morel mushrooms, and provencal asparagus

Mature cheeses - small plate

jam and green salad with nut oil

Mature cheeses - large plate

jam and green salad with nut oil

Lemon and tea whipped cream with sesame praline, accompanied with crispy sponge cake and citron sorbet - by Guillaume Ducatez

Star anise raspberry steamed biscuit with dill cream - by Guillaume Ducatez

Chocolate and nutmeg passion fruit jelly with crushed chocolate - by Guillaume Ducatez

Terre Adelice artisan ice creams and sherbets