Iberian ham cannelloni  20.
Stuffed with  “bouton de culotte” goat cheese
House green olive and fresh basil
Vegetable pickles,
Black olive paste and syrah pudding

House smoked organic salmon  21.   
Artichoke virgin sauce and rice vinegar
Blini, tobiko and smoked sour cream     

           
3 A Beef gravlax  22.
Jerusalem artichoke espuma and chips
Dried capers and white truffle vinaigrette

 

Raspberry point oysters  22.
Truffle caviar
Seawater jelly and sweet cicely
Cider vinagar and Espelette pepper cream
Smoked salmon cream and grated cheddar   

          

   
Albacore tuna  24.
Crusted with puffed rice, persey chlorophyll

Confit fennell
Torrefied black sesame and  maitake mushrooms 
Wasabi and Matcha tea mayonnaise    
        
Foie gras from Canard Goulu  28.*
Terrine with maple syrup cotton candy
Foie gras tartare with rhubard
Seared foie gras with rhubarb piece 

Ballotine of guinea fowl from Besnier farm  36.
Wrapped in savoy cabbage,
Stuffed with wild mushrooms,
Salsify and parmesan cream cheese,
Sea buckthorn poultry juice

Monkfish filet  39.
Squid ink risotto,
Baby leek and honey mushrooms,
Apricot confit with vanilla and seawater foam     

St-Augustin wild boar  40.
Shadbush purée and boar nugget,
Roasted corn and chestnuts,
Wild mushrooms and meat juice     
     
Islande Codfish filet  42.
Clams, mussels and baby bulb fennel,
Potatoes pucks and tomatoe petals`
Shellfish saffran sauce    
                                                                                                                                                                       
  

Seared Maine scallops  46.*
Cauliflower purée

Maltaise Espuma and "King" mushroom
Blood orange reduction and chips     
      
Elk from Quebec 52.*
Wild leek pesto and fiddlehead
Smoked potatoes purée
Fir aroma meat juice

The carrot  14. 

Meyer Lemon  14.
Cake and cream of lemon
Dehydrated meringue and confit lemon
Marmelade and ice cream of olive oil 

Sea-buckthorn  14.
Sea-buckthorn spere and pudding

Pale malt cream and dehydrated meringue

Caramel and buttermilk ice cream

Hypnitic poison of DIOR 14. 
Choco/vanilla espuma and bitter almond pudding`
Caraway and Tonka bean crumble`
Jasmin ice cream 

Apple crumble 14.
Cinnamon and nutmeg crumble,
white chocolate espuma and apple gel,
Caramel and vanilla ice cream 

This menu needs to be ordered by all the guests at the same table

Sashimi of hamachi, white balsamic strawberries,
mousse and alder tree foam
▪
Foie fras terrine with maple syrup cotton candy
and balsamic caramel
▪
House smoked organic salmon
artichoke virgin sauce and rice vinegar 

▪
Scampi with cilantro and vanilla bisque
▪
The VG
▪
Squab breast from Turlot farm
jerusalem artichoke stew
elderberry juice
▪
El Nino cheese 
▪
Smooth transition
▪
Shadbush
▪
Dessert around the perfume
Hypnotic poison of Dior

Menu               100.                       
Wine pairing   60.

               

Starter

Main course

Dessert

60.

***Please take note that allergies and food intolerances cannot be managed with this menu.

Thank you for your understanding.