COLD STARTER

 

MACKEREL FROM VENDEE

IMPREGNATED WITH GREEN SHISO AND GERANIUM ROSAT
CUCUMBER, UMEBOSHI WITH KAJERA COFFEE

 

 

 

          

HOT ENTRY

BERLINGOTS © ASP

PEPPER CONFIT AND HEIRLOOM TOMATO
INFUSED WITH ELDERBERRY FLOWER AND BLACKCURRANT

     

DISH

EGGPLANT

DRÔME BLACK GARLIC AND SAFFRON
CREAMY EGGPLANT IMPREGNATED WITH FIG LEAVES

        

FISH

OCTOPUS FROM MEDITERRANEE

GRILLED AND SMOKED ON JAPANESE BARBECUE
ZUCCHINI, VIETNAMESE CILANTRO PESTO

          

MEAT

VEAL CHOP FROM NORMANDIE

MARINATED WITH PASSION MARIGOLD FLOWER
ARTICHOKE AND SEAWEED FROM CROISIC
VEAL JUICE

———————————

GOURMET BREAK + 16 euros

THE OLD COMTE CHEESE

PEAR, BATAKS BERRY AND BLACK LEMON

———————————

               

FIRST DESSERT

BLACK FRUIT VACHERIN

FRESH YOGURT SORBET WITH NÉPÉTA MINT
FIR BUDS AND JUNIPER BERRY

OR

     

SECOND DESSERT

Apricot from vaucluse

ROASTED WITH CHESTNUT HONEY
CREAMY TO MEADOWSWEET
PILSNER BEER AND CEREALS

 

 

THIRD DESSERT

THE WHITE MILLEFEUILLE

MONOCHROME vANILLA FROM MADAGASCAR,
JASMIIN, VOATSIPERIFERY