Amuse-bouche at the chef's discretion
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Seafood platter
10 Brévault N°1 hollow oysters
Fresh home-made duck foie gras with Roscoff onion chutney
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Sea bass with beurre blanc on a bed of spinach
Medallion of monkfish with vegetables
Duck with raspberry sauce and potato mousseline
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Panna Cotta with red fruits
Cœur Coulant au Chocolat grand cru, salted butter caramel, vanilla ice cream
La Coupe de fruits façon melba (strawberry ice cream, fresh fruit, homemade whipped cream)