Cream of red kuri squash with nutmeg, butternut croquette, toasted pumpkin seeds

"Petits gris" escargots in a persillade sauce on a garlic and parsley blini, creamy, aniseed -flavored poulette sauce, fennel and radicchio

Cromesquis (deep-fried croquette) of veal brisket and sweetbreads on a leek with ravigote sauce, cubed veal headcheese, nasturtium leaves

Green asparagus from the Gard, Red Label Scottish salmon steak marinated in red beet jus, crispy quail egg

Fried skate, mustard and lemon condiment, smoked paprika sauce, celery

Erquy Bay scallops cooked in a coriander bouillon, sweet potato checkerboard, Chinese artichokes and leek slices, kaffir lime zest

Brittany fillet of sole stuffed with sautéed mushrooms and shallots, and wrapped in crispy potato threads, sautéed oyster mushrooms, lemony haddock-flavored sauce, herb salad

Duck breast with turnips, blood orange sauce

Saddle of lamb roasted with kumquats and thyme, falafels and kale with chives

Platter of seasonal cheeses, selected by the Quatrehomme cheese store “Meilleur Ouvrier de France”

Brillat Savarin cheese, truffled in-house, with a mesclun salad

All about the apple: apple mousse with milk caramel and green apple sorbet on a cinnamon shortbread cookie, cider jelly cubes, apple chips, and cinnamon and muscovado sugar Chantilly cream

Fresh clementine quarters and clementine cream, rosemary Genoa sponge cake

Tropical fruit and matcha tea maki, coconut sorbet

Molten chocolate cake with "Fortissima" Pralus, passion fruit core, mango and passion fruit sorbet

Medley of homemade ice cream and sherbet, diamond shortbread

Cromesquis (deep-fried croquette) of veal brisket and sweetbreads on a leek with ravigote sauce, cubed veal headcheese, nasturtium leaves

7 Cl Bourgogne Blanc Ladoix 2017 - Domaine Mallard

Green asparagus from the Gard, Red Label Scottish salmon steak marinated in red beet jus, crispy quail egg

7 Cl Sancerre Blanc "Les Chasseignes" 2017 - Domaine du Pre Semele

Brittany fillet of sole stuffed with sautéed mushrooms and shallots, and wrapped in crispy potato threads, sautéed oyster mushrooms, lemony haddock-flavored sauce, herb salad

7 Cl Côtes du Rhône Blanc 2015 "Hypnotic" - E. Gagnepain & D.Risoul

Trou normand: lemon sorbet and Botanist’s Gin

Supplément + 7.00€

Saddle of lamb roasted with kumquats and thyme, falafels and kale with chives

7 Cl madiran 2017 - Strateus

Brillat Savarin cheese, truffled in-house, with a mesclun salad

Supplément + 11.00€

All about the apple: apple mousse with milk caramel and green apple sorbet on a cinnamon shortbread cookie, cider jelly cubes, apple chips, and cinnamon and muscovado sugar Chantilly cream

7 Cl Gewurtztraminer grand cru Zinnkoepfle 2013 - Paul Kubler

Tropical fruit and matcha tea maki, coconut sorbet

7 cl Muscat de Beaume de Venise 2017 - Domaine Vallis Petra

1 starter or 1 dessert + 1 dish

1 starter + 1 dish + 1 dessert

Goat cheese and asparagus eclair

Spring roll with smoked salmon

Braised guinea fowl leg, potato croquettes

Pan-fried hake steak with seeds, chard cake with nutmeg

Pear and ginger vacherin

Pistachio Ile flottante