Carte & Menus

Starters

Cold duck foie gras,

smoked and garnished with dried apricots in an apple-celery vinaigrette

Soft-boiled organic eggs,

served with Arborio risotto, mushrooms, creamed spinach and truffle oil

Whelks and escargots,

sautéed in parsley and garlic, with churros, capers, and squash, in a hazelnut sauce

Sea

Red snapper,

poached in a ginger-lemon broth with white cabbage

Roasted scallops,

in a vanilla cream sauce with leeks, grapefruit, and black radish

Steamed Dover sole,

with coriander, served with spinach and chanterelle cream sauce

Heritage

Beef Bourguignon, served with homemade pasta,

mushrooms and bacon made from Bayeux pork

Land

Roast rack of pork,

caramelized with Vire sausage in a stew of autumn harvest vegetables

Sweet bread,

sautéed in parsley and garlic garnish, potato purée and its juice

Fillet of beef, roasted in soy sauce,

with Combava leaves, Swiss chard, wasabi syrup, and foie gras

Cheese

Our selection of Norman cheese with its garniture,

served with our house flaxseed bread

Desserts

Chocolate cake,

almond ice cream, cocoa nougatine

Quince tarte Tatin,

served with petit suisse sorbet, and a Banyuls liquor reduction

Our selection of homemade sorbets and Italian ice creams

Vanilla-poached pear,

on a sugar cookie with cocoa sorbet

Fig compote,

on a crisp “mille feuille” pastry with yogurt mousse and champagne sorbet