The Menus

Tomato and shellfish freshness

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Slow-cooked shredded lamb

Carrot

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Peach and verbena

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A few iodized bites

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Lobster Quenelle

Sauce hollandaise

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Lobster tartare

Goat cheese, herbs from Pauline's garden

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Confit lobster medaillon
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Asparagus, periwinkles

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Roasted lobster
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Rhubard, Tasmanian pepper

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Goat’s cheese from La Futaie farm

Pear, ginger

_{(supplement € 14)}

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Sheep's cheese, rhubard, sea fennel

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Chocolate, orange, ginger

or

Strawberry, hibiscus, lemon balm

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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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Flavours of a traditional mussel éclade, served on a vegetal and marine jelly

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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, licorice

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Goat’s cheese from La Futaie farm
Pear, ginger

(Supplement of € 14)

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Sheep's cheese, rhubard, sea fennel

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Chocolate, orange, ginger

or

Strawberry, hibiscus, lemon balm

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