The menu below is only an example, it changes according to seasons and the market
« Alain Passard’s inspiration… It is all there; let him be your guide! »
Drinks and appetizers
Bigottière egg
***
Langoustine from Loctudy
or
Duck foie gras from Auge, lemon-filled dates
or
Ormer from Brittany
***
Sautéd soles, butter mousse
or
Pigeon from Sainte-Anne d’Auray, mead sauce
or
Lobster from the Chausey islands,
aiguillettes in yellow wine
***
Oignon doux gratin, parmigiano reggiano,
Sarawak black pepper
or
Beetroot with Guérande grey salt,
aceto balsamico 25 years of age
or
Mixed vegetables with herbs, a thousand flavours
or
Sautéd endive with nuts, bacon from Baden
or
Jacket potatoes, smoked in oat straw
***
***
Bitter chocolate soufflé, mint liquor ice cream
or
The Arpège mille feuille, coulours of the season
or
Mocha-melissa ile flottante, caramel
or
Stuffed candied tomato, twelve flavours, vanilla sugar
***
(1/2 bottle per person)
By the glass, on sommelier’s advice
***
(1/2 bottle per person)
***