RÉSERVATION 
Duck mousse with Pom'Cherry | |
White asparagus puff pastry with mousseline sauce | |
Chef’s starter | |
Vol-au-vent with chicken oyster cuts, veal sweetbreads, oyster mushrooms & green asparagus | |
Crispy Mayenne snails cromesquis, horseradish cream and watercress coulis. | |
Fresh catch of the day, served with seasonal vegetables, lemon & lemon balm sauce, and rice crisps | |
Stuffed saddle of rabbit with prunes, Swiss chard gratin and sage jus | |
Chef’s main dish | |
Tournedos Rossini with pommes dauphines and Florentine garnish. | |
Monkfish studded with Andouille de Vire, cider and ginger cream, jasmine rice and Swiss chard leaves. | |
Ripen cheese tray DUO | |
Strawberry feuillantine with its sorbet | |
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Pineapple trio with cardamom cream and vanilla ice cream. | |
Warm lime soufflé with coconut ice cream. |
