Marinated salmon, with mixed herbs, berries, Guerande salt and Asian flavors, finely sliced served with a crunchy black olive tapenade and cucumber caviar.
Escalope of hot foie gras, poached in coconut milk bouillon, citronella and turmeric(curcuma), and small crunchy vegetables with an olive cumin sphere.
Carpaccio of tomatoes seasoned with Picholine olive oil and mixed herbs served with fresh goat cheese with a sudashi sauce and Pata Negra shavings;
Duo "turf and surf" pig's feet spring rolls ans small vegetables lightly spiced, razor clam, zest of lime and Oscietre Prestige caviar, radish and Granny Smith apple salad.(add.10€)
Cold creamy courgette(zucchinis) soup with oregano, red bell pepper ice cream, shrimp chips and mint egg whites.
Fricassee of scampi braised in a crustacean stock, and cutled of warm foie gras
Prawn raviolis steamed and accompanied in a perfumed sate bisque
Fricassee of Royal wild king prawns tails, marinated in mild spices, crunchy daily vegetables, and mixed herb sauce with somen noodles.(add.6€)
Tartar of fish of the day, seasoned with a yuzu vinaigrette sauce, pate of passion fruit and anise, cucumber tzaziki and small savory salad.
Bamboo steamed cod in spicy bouillon, vegetables lightly crunchy, Thaï rice cooked in a jasmine infusion.
Lightly marinated salmon steak, seared and then cooked in pie crust, bulgur wheat, tajine style sauce.
Roasted lobster with thin slices of Iberian Bellotta spicy pork sausage, potato and lemon confit moousse, capers and a light creamy bisque.(add.10€)
Sea bass seared with its skin, stuffed with shallots chutney in Coteaux du Layon vinegar, poached courgette(zucchini), celery, wild thyme, light tomato and spicy chocolate sauce.
Duck duo: raviolis of duck compote cooked for hours and foie gras, potato with bacon soufflé and small salad of the day;
Shoulder of beef "Black Angus", lightly seared, zucchini, red onions, peppers, coconut milk bouillon and roasted sesame.
Royal pigeon served in two preparations: (add.5€)
-leg preserved in duck grease with rosemary and garlic
-Filet roasted with a Guerande salted potato brochette, turnip spaghetti and truffe butter.
Sweetbreads in crusted with miso of yuzu and Piemont nuts, fricassee of multicolored carrots and garden sage, square of polenta and mushrooms, licorice and Sichuan pepper sauce.(add.10€)
Filet of beef "Rouge des Pres" in crusted in shallots and wasabi, aubergine(eggplant) millefeuille, small round potatoes served in a glass jar, special piece of Colonnata bacon fat, red wine sauce.(add 8€)
Farm hen, lightly marinated and seared, served pink, small celery sticks, mushrooms, and chicken and corn sauce.
Iberian pig cooked "al dente" served on risotto, crispy vegetable chips, white dashi bouillon sauce, and cold béarnaise emulsion.
TROLLEY OF CHEESES
Gratin of daily fruits, sweet basil, hibiscus petals sabayon and red fruit sorbet.
Strawberries marinated in coconut milk and jasmine, crunchy meringue, cucumber whipped cream.
Tiramisu in a jar, Grappa French toast, almond flavored mascarpone, heart of white chocolate (33% cacao) and Valrhona cacao.
Crusty banana lace cookie, dark Abiano(85% cacao) chocolate, pineapple sorbet and Rum sauce.
Baba cacao filled with chocolate and imbibed with Barbados rum at your table (add.6€)
Sweet of mango and ginger preserve dessert, soft caramel, coconut cookie, saffron ice cream.
Small Manjari chocolate(64% cacao) brownie fresh out of the oven, Dulcey white chocolate sphere, blueberry sorbet and a cinnanon marshmallow.(add 5€)
Crepe and salted caramel cake, lemon verbena disk, Timut Nepal pepper ice cream with an Argan oil sauce.
Crepe Suzette prepared especially for you in the dinning room
Homemade sorbet, accompanied with seasonal fruits.
For the connoisseurs
Plate of chocolate desserts for our "chocoholics" (sup.8 €)