Carpaccio of matured and smoked Fillet, Asparagus and juice of Abalon

Selon les inspirations du Chef et des produits du Marché

Chef's inspiration. A surprise depending on the green market

 Home made « Foie gras » Timut pepper flavored and compote of Rhubarb

Oyster from « Joguet » and « Culture Marine »

Smoked Eel, Lentil espuma and Radish

Duck breast, whipped Potato purée with butter, Artichoke and Wild Garlic

Cheek of Beef with Yuzu, whipped Carotts purée and Peas

Fish from the Market, Endives braised in the barbecue, emulson of Ham and Parmesan cheese

Traditional Steak Tartare (raw beef) knife cut and home made french fries

 Suggestion depending on the green market today

Beef prime rib for 2 persons, Thyme sauce and home made french fries

Milk foam, Kiwi fruit and Hibiscus

"Milles feuilles" with Honey

The P'tit Nicolas's "Belle Hélène"

Desserts assortment with Expresso coffee cup