Gastronomic Menus

The beauty of the product.

Organic cherry tomatoes from Fleur Lacarelle flavored with herbs from the garden on thyme and buckwheat shortbread. Creamy organic goat cheese from the Marthuret farm

Charolais beef from our butcher, small spelt and pattypan squash

Organic Guyot pear from Maine-et-Loire poached with spices, chestnut honey ice cream

The first notes…..amuse bouche at the key

Rock octopus from the Atlantic coast, gently cooked, polenta with seasonal vegetables, lacto-fermented tomato and lemon sorbet
ou Perfectly cooked organic egg at 64°C, porcini mushrooms from our forests and confit pork belly

Farm-raised Anjou quail from Mr. Guiffaut cooked two ways, Macaire potatoes, reduced juice

ou Line-hake, vegetable jus and sautéed cockle, sautéed swiss chard

Aged cheese platter
ou Chocolate mousse and grand cru tonka bean sorbet chocolate, slow-cooked apricots in coconut sugar and buckwheat shortbread

ou Local strawberries poached in red wine, Adelaide's farm white cheese and garden verbena ice cream with caramelized pistachios

The first notes…..amuse bouche at the key

Rock octopus from the Atlantic coast, gently cooked, polenta with seasonal vegetables, lacto-fermented tomato and lemon sorbet

Perfectly cooked organic egg at 64°C, porcini mushrooms from our forests and confit pork belly

Farm-raised Anjou quail from Mr. Guiffaut cooked two ways, Macaire potatoes, reduced juice

Aged cheese platter
ou Chocolate mousse and grand cru tonka bean sorbet chocolate, slow-cooked apricots in coconut sugar and buckwheat shortbread

ou Local strawberries poached in red wine, Adelaide's farm white cheese and garden verbena ice cream with caramelized pistachios

The first notes…..amuse bouche at the key

Rock octopus from the Atlantic coast, gently cooked, polenta with seasonal vegetables, lacto-fermented tomato and lemon sorbet

Perfectly cooked organic egg at 64°C, porcini mushrooms from our forests and confit pork belly

Line-hake, vegetable jus and sautéed cockle, sautéed swiss chard

Farm-raised Anjou quail from Mr. Guiffaut cooked two ways, Macaire potatoes, reduced juice

Aged cheese platter
ou Chocolate mousse and grand cru tonka bean sorbet chocolate, slow-cooked apricots in coconut sugar and buckwheat shortbread

ou Local strawberries poached in red wine, Adelaide's farm white cheese and garden verbena ice cream with caramelized pistachios