The local Edible Crab 

Out of the shell, the flesh is slightly seasoned with dashi and served with slices on smoked daïkon

Or

The Sea Bream

Beetroot Cannelloni filled with sea bream thinly sliced and marinated with olive oil and lemon

-

Local Pollock

Served with a langoustine broth enhanced with verbena and crunchy seasonal vegetables

Or

The veal

Pan fried sweetbread glazed  and courgete flowers filled with as lab of veal confit

-

Choice of desert

Fennel and chocolate

Light guanaja chocolate cream, fennel and rhubarb confit caramel flavoureed with absinthe

Or

The peach

The white peach smoothly balanced with lavander and yellow peach sorber

Or

Seasonal fruits and homemade sorbet

The Egg

Yolk confit served with french peas style

-

The langoustine

Artichaut « Barigoule », pan fried langoustine anchovy sauce

-

The Brill

Steamed brill, caviar and «Menton» lemon confit and salicornia

Or

The Duck

The duck from «Barbarie» roasted in fig tree leaves

-

Choice of desert

Fennel and chocolate

Light guanaja chocolate cream, fennel and rhubarb confit caramel flavoureed with absinthe

Or

The peach

The white peach smoothly balanced with lavander and yellow peach sorber

Or

Seasonal fruits and homemade sorbet