Céleri and yuzu rémoulade Crab
Cepes and boiled organic egg
Fresh ratatouille and mozza mouss
Green Crab soup
Main courses
Wild Barbue (flat fish)
Chicken farmer and chanterels
Linguini blue lobster
Pig Chef's secret
Codfish "puttanesca"
Deserts
Fresh reds fruits and hibiscus
Iced Nougat and Pink pralines
Creamy chocolate and black olive
Choux Figues and speculos
Affogato al Caffè
Icecreams and sorbets
Cheese :
Brie de Meaux with black truffle, chessnut bref, and Young salad