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Degustation menu

 

Warm goose liver

Endives - hazelnut oil - figs - mango juice.

 

Scallops Dieppe

Textures of leek - truffle sauce - wild mushrooms.

 

Lobster

Parsnip - ricotta - green cabbage - rosemary.

 

Cod

Fennel - parsley root - crumbs of dill.

 

Young rabbit

Buternut - red cabbage - prunes .

 

dessert or cheese