Carte & Menus

Chef Nicolas Fages,

1 Michelin Star

Starters

Pan fried duck foie gras,

served in a lemon clear jus, with seasonal vegetables

Soft-boiled organic egg,

on a toast, “lardo di colonnata”, spinach with gruyere de Carrouges and juniper

Steamed makerel,

nuts oil, celeriac, Arabian persley in a “vinaigrette”, and soy sauce bouillon

Sea

Pan fried prawns with Moroccan spices,

mash artichoke with cardamom, peas and prawn juice

Roasted cod,

served with mash potatoes and dressed with an oyster cream sauce

The salmon of Cherbourg,

lightly cooked, pink radish, beetroot coulis, wasabi foam, roasted sesames

Tradition

Beef Bourguignon,

served with homemade pasta and mushrooms

Land

Roast pigeon,

served with quinoas cereals, hazelnuts, light béarnaise sauce

Roasted pork,

ribs and leaves of swiss chard , barley pearled in lemon juice, garlic foam

Filet of beef,

grilled, licorice shallot, new turnips and baked potato, fried onions

Cheese

Our selection of Norman cheese with its garniture

Roasted Norman camembert,

stuffed with green olives on a bed of seasonal salad

Desserts

Chocolate cake, vanilla ice cream, cocoa nougatine

Britain plum cake rum and raisin ice cream, lime

Our selection of homemade sorbets and Italian ice creams

Caramel, biscuit, moss, vanilla ice cream, cocoa sauce and corn flakes

Local strawberry, Rhubarb compote, “Joconde biscuit”, lemon jelly and pistachio ice cream

Coffee, declined in moss, in Italian ice cream, syrup, whisky, pecan nuts