Onions confit, swiss chard cream and parmesan biscuit

Red cabbage salad with cider vinegar, marinated Haddock with Espelette chili

Parma cured ham of Franco Gulli

Duck foie gras from Les Landes, jam of fruits from the garden

Beef cheek and butternut squash, spinach sprouts

Filet of coley, butter and green lime sauce

Steak of swordfish, creole bittersweet sauce

Seven hours lamb shoulder and meat juice with figs from the garden

Leg of rabbit, meat juice with Calvados and berry from Jamaica

Selection of cheese from the House Escudier

Cuisson 45 minutes, sous réserve de disponibilité

Small dessert with tea

Small dessert with coffee

Breton sablé pastry, lime green cream and kiwi fruit

Coconut pana cotta with mango and passion fruit

Banana cake with chocolate drops, dark chocolate ganache

Small dessert with infusion