Gastronomic formula

Consommé de canard, légumes racines.

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Pâté en croûte au foie I.G.P Périgord, volaille blanche du Périgord, pistaches et sauce salsa verde.

Pâtes aux truffes noires du Périgord, foie gras poêlé au croûte d'herbes.

Granité aux agrumes, sorbet au yuzu.

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Poire pochée, marjolaine de nos cueillettes, condiment aux épices & brioche sortie de cuisson.

Mise en Bouche

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I.G.P. Périgord foie gras poached in chicken broth, seasonal vegetables sliced in bay oil.

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Mediterranean langoustine tartare, hazelnut oil from Périgord and caviar from Maison Prunier.

Trout from the Inval waters confit with rosemary, roasted quince with spices and smoked reduced verbena and verjus.

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Pigeon from Michel Pribilsqui cooking rosé, Jerusalem artichoke risotto with dried goat cheese, port wine and pigeon juice.

Geranium rosa ice cream, Buddha's hand in carpaccio and citrus reduction.

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Mont-Blanc revisited by our pastry chef.

Canapé ~ 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.

Canapé ~ 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 from 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.

Canapé ~ 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.