White asparagus, poched egg and chives dressing 
Ravioli of burratta mozzarella, tomato and basil compote
Tartare of Saint Jacques “scalop” mango and passion-fruit
Teriyaki gazed skewered quail filet and panfried foie gras with mixed salad
Our new menu
Snails in puff pastry à la perigourdine 
Organic baked egg with foie gras
Fish quenelles with shrimps and a bisque sauce
Melted ricotta with confit of tomatoes and fresh rocket
The new menu
Breaded cabecou salade with dried magret slice and beetroot 
Terrine of scallops and prawns with a light lemon and dill sauce
Curcuma crepe with crab and black radish mayonnaise
Braised pig’s trotter, with lambs lettuce