Grown in Agon Coutanville, in high seas.
6 / 12 units
Grown on the beaches of Utah Beach, Normandy.
6 / 12 units
"Croquetas" (4 units) :
sweet potato and parmesan / parsnip and pancetta.
Mixed vegetables velouté.
Made with roasted carrots, lime, olive oil, fresh mint. Served with homemade bread.
Caramelized onions with Fourme d'Ambert. Served cold with homemade bread.
Beef tataki, with pico de gallo (minced onions, tomatoes, olive oil and lemon).
Alder wood home smoked monkfish, crunchy vegetables (carrot, zucchini and fennel) and "ajo blanco".
Beetroot, feta, walnuts and lettuce.
Organic egg cooked at low temperature, mushroom cream and tuiles.
Leeks cooked in a katsuobushi broth and rolled in nori seaweed. Served cold with a kaffir lime vinaigrette.
Roasted eggplant, served with smoked onion compote, roasted hazelnuts, mint, coriander.
Raw tuna marinated (in soya sauce, honey, ginger and sesame) and mango. Served with homemade sesame crackers.
Roasted beef marrowbone, well-seasoned gravy, katsuobushi (smoked bonito flakes).
Bay scallop and smoked duck breast filet mini skewers, coral sauce and reduction of carrot and orange.
Comté 18 months, Mimolette, L'Obaga Negra, A Casinca. Served with homemade bread.
Smoked beef tongue, served warm with grated turnip and ravigote sauce.
Green olives from Carolives.
Homemade tagliatelle, sauce made of squash, pecorino cheese and basil oil. With or without panceta.
Lamb, eggplant, tomato and chickpea stew, with parmesan crumble.
Knife-cut raw meat, parmesan, chives, coriander, parsley, shallots and mustard seeds.
Salmon filet, home smoked with cherry tree wood, and steam cooked (mi-cuit). Served with a grean bean, sesame and olive oil mousseline, and a scallop coral sauce.
Red mullet cooked in a bouillon of cocnut milk, vegetables (zucchini, carrots, tomato, sweet potato, onions), kaffir lime leaves and coriander.⁕ Either little or very spicy, as you wish ⁕
Mixed salad with quinoa, zucchini, apple, cauliflower, baby tomato, lettuce.
Beef mock tender braised in red wine, served with potato and cardamom millefeuille.
Guinea fowl leg cooked with black garlic and chestnut gravy, served with mashed potatoes.
Burrata with semi-dry tomatoes, capers, lettuce and spinach pesto.
Rocket salad, lamb's lettuce and spinach sprouts.
Sautéed potatoes.
Toasted homemade bread, tomato pulp.
Homemade with organic flour bread.
Grandma's custard recipe, made with Madagascar vanilla.
Milk and rice pudding, with salted caramel.
Fresh basil and milk gelato.
Fluffy mascarpone cream on top of cinnamon biskit, with caramelized pistachios.
Made with organic chocolate 64% cocoa, served with olive oil and fleur de sel.
Caramelized apple tart. Served with cream.
Lava cake made with organic chocolate 64%cocoa. ⁕ 12 MINUTES BAKING ⁕