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
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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
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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
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The langoustine
Artichaut « Barigoule », pan fried langoustine anchovy sauce
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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