The Menu

IGP foie gras terrine with Jack Daniel's, passion fruit & bread with cereals and dried fruits from Le Nôtre

Scallops filled with Granny Smith and walnuts. With spinach and Arleux smoked garlic emulsion.

Comines farm snails with broth, parmesan cheese crumble and fresh herbs

Avocado cream with lime, PDO Ossau Iraty and salsify cooked with beer

: Vegetarian Dish

Pan-fried Chinese artichoke with black garlic , fried egg & Serrano chips

Wild pheasant supreme with smoked salt, mashed black beans, vegetables, full-bodied juice with red wine

Turbot drizzled with butter-vanilla. Mashed sweet potato with hazelnut oil and flat-leaved parsley coulis.

Lamb shoulder confit with honey. Soisson beans and Ratte du Touquet potatoes. Honey-rosemary and reduced juice.

Butternut prepared as a risotto, fried mushroom with black truffle oil & wild herbs

: Vegetarian Dish

Aubrac beef tartare steak with Herring Egg & old comté (matured 24 months) Served with "pont-neuf" potatoes

Work around corn & Picon, Isigny ice cream, candied orange, popcorn with Guinea pepper & meringue splinters

Clementine roasted in the oven like mulled wine, clove, cinnamon & fir honey

White chocolate mousse, exotic fruit tartare with Timut pepper, mango sorbet & almond tile

Victoria pineapple flambe with amber rum tart, almond cream & hazelnut ice cream from Piedmont

Poached quince with star anise syrup, apple gel & Breton shortbread

½ Camembert roasted with Calvados in its box