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celery – fresh truffes – balsamic cider

In 2 ways

Half cooked ‘Tartare’ with ginger – lime and langoustine

The raw in olive oil

roasted in house smoke butter – cream eggs with mushrooms and truffle

lam chop with bio vegetable
the stuffed saddle
the soulder on ‘croque monsieur’
roasted lam juice

herbal juice – suid from normandy and parsley root

snacked with apple and cider juice

Crispy pineapple ravioli – mango tartar – vanilla cream and coconut ice cream

Tahitian vanilla

Sugar crust

Rum flavored with vanilla

lemon cream