Onions confit, swiss chard cream and parmesan biscuit

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

Beef cheek and butternut squash, spinach sprouts

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

Parma cured ham of Franco Gulli

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

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

Monkfish tail, smoked bacon cream with chestnuts

Filet of croaker and spinash sauce with green lime

Selection of cheese from the House Escudier

Cuisson 45 minutes, sous réserve de disponibilité

Small dessert with tea

Banana cake with chocolate drops, dark chocolate ganache

Coconut pana cotta with mango and passion fruit

Breton sablé pastry, lime green cream and kiwi fruit

Small dessert with coffee

Small dessert with infusion