Gastronomic formula

Canape ~ Foie gras terrine from Périgord

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Artichoke in a game of texture, fine hazelnut pie, Camus artichoke cream in pink and lemon caviar.

Mediterranean lean confit with seaweed butter, orange carrots, orange carrots, fish stock with notes of sage and verbena.

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OR

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Veal fillet head, potato and tarragon crust, Jerusalem artichoke risotto in its crunchy skin. Reduced veal juice.

Vacherin with citrus fruits in white monochrome. Breton shortbread, white chocolate ganache refreshed with lime sorbet.

Preserved duck foie gras IGP Périgord, fruit chutney.

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Pumpkin soup, perfect egg, croutons and mushrooms.

Poultry from France, vegetables or potatoes.

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OR

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French fish, vegetables or potatoes.

Chocolate millefeuille, nuts and homemade nutella ice cream.

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OR

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Ice creams and sorbets according to inspiration...

Canape ~ Foie gras terrine from Périgord

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Artichoke in a game of texture, fine hazelnut pie, Camus artichoke cream in pink and lemon caviar.

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Or

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Mediterranean shrimp, shrimp tartare and head cream, lemongrass. Trout eggs from the waters of Inval by Edouard Roullet

Brittany blue lobster, citrus and coriander. Lobster tail confit with mother-of-pearl in butter, lobster to eat, glazed carrot.

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Or

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Pigeon from Michel Pribilsqui with potato and tarragon crust. Pigeon juice pearly with foie gras fat, infused with burnt tarragon. Jerusalem artichoke risotto in its crunchy skin.

Vacherin with citrus fruits and garden verbena. Breton shortbread, white chocolate ganache refreshed with lime sorbet.

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Or

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Périgord nuts married with chocolate by Nicolas Berger. 65% chocolate mousse, nuts in ice cream and tartare. Sarlanoix reduced to caramel. Smoked sauce, chocolate from Peru.

Canape ~ Foie gras terrine from Périgord

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Mise en Bouche

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Artichoke in a texture game, hazelnut tart, Camus artichoke cream in pink and lemon caviar

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Mediterranean shrimp, shrimp tartare and head cream, lemongrass. Ostetric caviar from Maison Prunier.

Brittany blue lobster, citrus and coriander. Lobster tail confit with mother-of-pearl in butter, lobster to eat, glazed carrot.

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Pigeon from Michel Pribilsqui with potato and tarragon crust. Pigeon juice pearly with foie gras fat, infused with burnt tarragon. Jerusalem artichoke risotto in its crunchy skin.

Candied Buddha Hand Flower, Creamy and Crunchy Geranium Rosa

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Pear poached with spices, marjoram from our ice cream pickings. Brioche still hot, garden of declined pears.

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Or

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Périgord nuts married with chocolate by Nicolas Berger. 65% chocolate mousse, nuts in ice cream and tartare. Sarlanoix reduced to caramel. Smoked sauce, chocolate from Peru.

Amuse-Bouche: Scramble truffled with melanosporum.

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Duck soup with black truffles, celery stalks, celery stalks, salsify and crunchy sand carrots.

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Dipped scallop carpaccio and Red Meat radish. Vinaigrette with hazelnut oil from Maison Vielcroze and black truffle.

Breton langoustine fricassee flambéed with cognac, head juice infused with black truffle.

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Yellow poultry from the country in semi-mourning, truffled Robuchon purée.

Granita with truffle water and glazed with walnuts from Périgord.

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Périgord cream with black truffle and vanilla from Madagascar, acidulated gel with verjus and hazelnut scrunchies.

Amuse-Bouche : work around the Rocha pear.

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Scallop carpaccio, black truffle seasoned with roasted hazelnut oil and passion fruit vinaigrette.

Roasted sea bass with hibiscus, carrot sand and pinkish bone juice.

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Guinea fowl stuffed with foie gras, colored salsify and au gratin filling, truffled mashed potatoes, Périgueux sauce.

Rose granita and cocoa sorbet.

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Pomme d'Amour in the hand of our pastry chef.