The Menus

Oysters from the Vivier de la Sauzaie

Potato

________

‍

Line-caught pollock from the Saint Gilles Croix de Vie fish market

Meat broth

________

‍

Citrus-inspired selection

‍

A few iodized bites
‍
Scallop Quenelle, mushrooms, parnship, sea-fennel

________

‍

Thin veil of natural Scallop

Shellfish tartare, seaweed mayonnaise
Green crab consommé

________

‍

Confit Scallop
‍
Lightly smoked, wild mushrooms, curry plant

________

‍

Scallop
‍
Butternut squash, chestnuts, Timut pepper

________

‍

Goat’s cheese, pear, ginger

_{(supplement € 12)}

________

‍

Apple, Timut pepper, seaweed

________

‍

Chocolate, beetroot, seaweed

or

Pear, porcini mushroom, fir tree

‍

A few iodized bites
‍
Spider crab, shiitake, mandarin marigold

________

“La Rose” from Saint-Gilles-Croix-de-Vie

Fresh goat cheese, caviar, Pauline’s garden herb broth
( 10 € supplement )

_____

‍

Grilled organic leeks from Cécile

Oysters from the Vivier de la Sauzaie, seaweed

________

‍

Shell fish from the coast

Foie gras, marine plancton broth

‍

________

‍

Fish from the fish market of Saint Gilles Croix de Vie

Parsnip, Melanosporum truffle, shellfish

________

‍‍

Beef from Vendée Label rouge

Potato, oyster, seaweed fennel

_____

‍

Goat cheese, pear, ginger

(Supplement of € 12)

___________

‍

Apple, Timut pepper, seaweed

________

‍

Chocolate, beetroot, seaweed

or

Pear, porcini mushroom, fir tree

‍