Menus

AOC Muscadet Sèvre-et-Maine sur lie

AOC Sancerre Brochard “Le cul de Beaujeu”

IGP Sauvignon “Cuvée Mmm”

AOC Chablis Domaine Vaudon Joseph Drouhin

AOC Meursault Bitouzet-Prieur 2015

AOC Alsace Pinot gris Kientz

AOC Menetou Salon “Domaine Fraiseau”

AOC Condrieu “Domaine Villard”

AOC Coteaux de Languedoc Allegria

Organic

AOC Côtes de Provence Château du Galoupet Cru Classé

AOC Tavel Château d’Aquéria

AOP Côtes du Roussillon Mas de Janeil

Sulphate free

AOC Borgueil “Domaine des Chesnaies” 2017

AOC Saumur Champigny “Château Hureau”

AOC Lalande de Pomerol Bouquet de Violettes 2014

AOC Volnay Domaine Bitouzet

AOC Santenay Vieilles Vignes Domaine Bachelet 2012

AOC Chateau Neuf du Pape “Château Mont-Redon 2000”

AOC Corton Grand Cru “Château de Meursault 2012”

Lallier Grande Réserve

Ruinart Brut

Deutz Cuvée Rosée

Chicken terrine with vadouvan spices

3 COURSE MEAL

MAIN + DESSERT

STARTER + MAIN

Creamy lemon meringue on a crunchy almond base

Lime pavlova with mascarpone cream and red berries

Glazed nougat with candied fruits, red berry coulis

Mature cheese board composed by Fabrice Viart

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6 No. 3 English Channel oysters

Roasted blue ling fillet with seaweed butter, translucent crisps, Riesling emulsion

Barbequed beef chuck steak, instant spicy marinade

Seafood sauerkraut with a creamy sauce

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Carottes des sables soup with cumin, grilled mussels and mini andouille sausages, puffed buckwheat

Smoked salmon ballotine with green pepper

Granville whelks with mayonnaise

Rockfish soup with accompaniment

Roasted pollock, tarragon beurre blanc

Tenderness

Strawberry compote, vanilla bavaroise, lime crumble

Selection of homemade sorbets and ice creams

Creamy lemon meringue on a crunchy almond base

Glazed nougat with candied fruits, red berry coulis

“So Feminine” sweet lemon and strawberry on chocolate Genoa bread

Lime pavlova with mascarpone cream and red berries

Mature cheese board composed by Fabrice Viart

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Seafood platter

Roasted duck breast with garlic and thyme, reduced jus

Grilled monkfish tournedos with chimichurri spices

Veal canon with salty Sri Lankan pepper

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Homemade duck foie gras with Roger Groult 3 Year Old Réserve Calvados

9 No. 3 Pacific oysters from the English Channel

Chausey blue lobster, fresh carrot and mango salad, oregano vinaigrette

9 No. 3 Pacific oysters from the English Channel

Or Homemade duck foie gras with Roger Groult 3 Year Old Réserve Calvados

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Grilled Chausey lobster, beurre blanc sauce

approx. 500g

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Your choice of dessert