Calf tongue from maison Vadorin,
In slices, seasoned with a Tonnato sauce ; romanesco cabbage, pickled Roscoff onions, capers,
shavings of parmesan and tarragon oil.
Organic fresh eggs,
Runny and crispy egg yolks and egg whites in cubes ;
Thin slices of haddock and velouté of camus artichokes
Meagre fish from the Normandy Coast,
On a thin golden sesame crust ; variation of orange flavoured carrots and Noilly Prat sauce.
Breast fillet roasted in butter ; corn fresh mousseline and fried chanterelle mushrooms.
Thigh caillette with cabbage and Salmis sauce.
Selection of three cheeses with green salad, fig toast and apricot jelly.
Choux pastry garnished with a hazelnut praline puree, iced parfait with ceps
Foam flavoured with Marsala wine and wild mushrooms.
- - - PETITS FOURS- - -
3 courses : 45€