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Restaurant Menu

Restaurant's Menu

Starters

Breton Lobster from Trap: ½ tail lightly cooked with coral mayonnaise, the claw encased in a delicate shell jelly ³ ⁵ ¹⁰ ¹⁴

Natural Cooked Duck Foie Gras with mendiant chutney, served with toasted bread ¹ ¹²

Whole Cauliflower Cooked in Brioche laced with Comté cheese ¹ ³ ⁷

Holstein beef carpaccio, vinaigrette, wasabi leaf ¹ ⁹ ¹⁰

Filet américain ³ ⁵ ¹⁰

Fish

Scallops from Port en Bessin Cooked in Shell: with a variation of Jerusalem artichoke and Melanosporum truffle, sauce of truffled beards ¹ ⁴ ⁷ ⁹ ¹² ¹⁴

1/2 Sole from Small Boat Cooked on the Bone: with chestnut cream, puree of black trumpet mushrooms and clementine ¹ ⁴ ⁵ ⁷ ⁸ ⁹ ¹²

Fish of the Day

Meat

Yellow Naked Neck Poularde: Poached supreme and crispy thigh, Ratte potato mousseline, Albufera sauce ¹ ⁵ ⁷ ⁹ ¹²

Dry-Aged Veal Chop with candied chicory, dolce forte sauce. For 2 people ¹ ³ ⁷ ¹²

Suggestion of the Day

Desserts

Cheese ⁷

Pear-Vanilla Entremets ¹ ³ ⁵ ⁷ ⁸

Matcha - Mango Roll ¹ ³ ⁵ ⁷ ⁸

Praline Disk, Lime and Feuillantine ¹ ³ ⁵ ⁷ ⁸

Ice Creams and Sorbets

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