All our products are carefully selected for you. They come from organic farming, small producers, protected designations of origin (appellations contrôlées), small and local fish farms and the focus is on high quality.
Simplicity as a route to finding the most appropriate flavour.
|Tartar of oysters «Spéciales Gillardeau», Imperial Héritage oscietra caviar, Parmentier with brocoli flowers
|Flame-cooked breton scallops, salsify forest and black truffle
|South-West duck and goose foie gras in dried fruit nougatine
|Roasted Imperial langoustine with Espelette pepper, aromatic herb salad, lettuce coulis, basil oil
|Grilled turbot, with hat roasted cauliflower, speculoos and savory butter
|Sea bass with bay leaf, burnt leek, grilled Zeeland oyster and black truffle, shallot vinaigrette with veal jus
|Wagyu beef, pan-fried artichokes with black garlic and potato millefeuille
|Sautéed Barbary duck with juniper, beetroot cooked in salt, citrus fruit and chilli, jus with bitter orange
|Veal sweetbreads from Corrèze with black truffle, served crispy, salsify with comté cheese and walnut pesto