The Menus

Shellfish ravioli

Shellfish broth

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Pollock, mushroom risotto

Poultry jus

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Chocolate fondant, strawberry, Timut pepper

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

________

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Thin veil of natural Scallop

Shellfish tartare, seaweed mayonnaise
Green crab consommé

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Confit Scallop
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Lightly smoked, wild mushrooms, curry plant

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Scallop
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Butternut squash, chestnuts, Timut pepper

________

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Goat’s cheese from La Futaie farm

Pear, ginger

_{(supplement € 12)}

________

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Apple, Timut pepper, seaweed

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Chocolate, orange, ginger

or

Strawberry, hibiscus, verbena

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A few iodized bites
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Pan-seared foie gras, raw and cooked shellfish, marine plankton

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“Langoustine”

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

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Oysters from the Vivier de la Sauzaie

Potato, seaweed

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Spider crab

Artichoke, sea fennel

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Fish from the fish market of Saint Gilles Croix de Vie

Asparagus, razor clams, wild garlic

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Vendée farm lamb

Green peas, black garlic, seaweed

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Goat’s cheese from La Futaie farm
Pear, ginger

(Supplement of € 12)

___________

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Apple, Timut pepper, seaweed

________

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Chocolate, orange, ginger

or

Strawberry, hibiscus, verbena

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