Starters
In a chive consommé,
« Utah » oyster, sea scallops, cuttlefish and sea cucumbers
or
Sea scallops a la plancha, snacked cuttlefish
Sesame paste with bergamot, melting cauli flower
or
Smoked in front of you…
A cube of half cooked French salmon
Onions and parsley, papaya juice, curry
Main courses
Mouline wrapped in fresh herbs, steam cooked for a long time,
Arborio rice cooked with cream and parmesan cheese
or
Maigre fish with roasted and poached oranges
In a pink garlic broth and coco beans from Paimpol
or
Palette of pork meat, braised for a long time,
Cooking juice with creamy truffle juice,
Butter winter cabbage and salsifis
Desserts
Caramel leaves with gingerbread,
Salty caramel cream,
Reines Claude plums, roasted in olive oil and chive
or
Prune pie with armagnac, almond cream
or
Chocolate palate with almonds
Banana salad
Wine
(½ bottle per person)
In perfect harmony
According to sommelier’s advice
