vegetables and fruits appetizers

Cucumber salad with strawberries and dates |

Albacore tuna sahimi, buttermilk dressing, wasabi espuma, ginger jelly |

Perfect egg, smoked bacon foam, shavings of old mimolette, kombu and morel

Slow cooked octopus, chorizo slices, fingerling potatoes with fleur de sel, green salsa, granny smith

Grilled leaks, Corinthian grape, spices and tea vinaigrette, burned shallots

Pine nut and garlic roasted pepper, grilled country bread, basil pesto and fresh greens |

Tuna tartare with an avocado mousse and a panko crumble |

Thai fish cake (Tod mum pla), sweet and sour spicy sauce |

Tuna ceviche with soy sauce, ginger, mango and fresh coriander |

Mexican Tostada of trout gravlax with Mezcal, lime and dill |

Corn flan, chorizo ​​brunoise, burnt onions, bread croutons with olive oil, chives |

Waldorf salad, creamy vinaigrette, crisp and authentic |

Smooth and creamy clam chowder, celery-branch leaves

Crispy zucchini crepes, green bean salad, truffle oil and thyme flowers |

Pan-fried scallops, butternut caviar, coffee frothed milk |

Oyster in two textures, sea water mirror, cold oyster cream, buttery spinach

Pan seared foie gras, Granny smith apples confit with maple syrup and spices, caramelized pearl onions, speculos crumble |

Ratatouille and apple smoked bacon casserole with a sunny-side up egg |

Crabmeat in remoulade with pomelo juice, avocado pulp, apricot infused with thyme, roasted almonds |

Caramelized scallop cassolette with mushrooms, Nantais butter sauce with fresh chives, bread tuile |