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Bone marrow, parsley, crispy bread and sea salt

Thin tart inspired by the Nice speciality with anchovy, olives and onion

Fine de Claire oysters Marennes d’Olérons, n°3

by 6

Beef tartare, creamy avocado and pickled vegetables

Langoustine ravioli, lemon citron condiment, black leeks, and aniseed bisque

Marinated organic heirloom tomatoes, mozzarella sabayon, basil oil, bread tile and tomato shooter

Cantal pork belly, fresh peas, smoked bacon sabayon and chimichurri condiment

Veal chuck cooked for 48 hours, homemade Louis Vins ratatouille,, tender Noirmoutier new potatoes, with full-bodied veal juice

Roasted line-caught Pollock, potato risotto with aged Parmesan, grilled onions, fennel foam

Lightly seared red tuna loin, marinated mini zucchini, tomato preserve and green risotto

Mature cheeses - small plate

jam and green salad with nut oil

Mature cheeses - large plate

jam and green salad with nut oil

Tiramisu with coffee Louis Vins style

Lemon meringue tartlet

Poached peach, almond cream and vanilla ice cream

Artisan Terre Adelice ice creams and sorbets from the Ardèche