starters

Zucchini flower / 15

Fresh herbs - ricotta - clams, marinière raw cream, Espelette pepper,  rhubarb vinegar, smoked haddock ice cream 

Bell peppers / 16

Cottage cheese - dill - zucchini stuffing, cherry tomatoes, nuts - cocoa - confit tomatoes condiment, salicorne, piquillos coulis

Duckling smoked filet / 17

Pointed cabbage - tarragon, thyme oil roasted apricot, corn - harissa condiment,  meat juice 

Red tuna hay smoked / 15

Shizo leaves tempura, cucumbers - smoked paprika, pink radish,  vines peaches condiment, kombu grilled oil mayonnaise

main

Monkfish / 28

Leeks - seaweed, trout eggs - mustards seeds pickles, cucumber - mint granita,  lemon - melon condiment, ginger - tonka bean fish stock

Stuffed lamb saddle / 38

Caramelized oinions - peppermint - lemon zest, marigold - eggplant caviar, pepper - tabasco condiment, Paimpol beans, meat juice

Pithiviers / 28

Zucchini millefeuille - fennels - fig tree oil stracciatella,  caponata - pine nuts condiment, tomatoes water sauce

Duroc pork in two ways / 29

Rack of porc, braised pork belly, caramelized apple mousseline, Cévennes sweet oignons, summer chanterelles, meat juice

Cheese plate / 14

Roasted apricot / 11

Confit in thyme sirup, crumble, lime mascarpone cream, apricot - saffron ice cream

Chocolate fondant / 12

White miso custard, chocolate tile, verbena ice cream

Milleufeuille / 12

Roasted peaches, sauvage pepper - diplomate cream, pinapple sage ice cream