Menu au détour des saisons

Starters

• Tourteau Côte d’Opale Vapeur d’Algues – Fresh crab from Côte d’Opale steamed with delicate seaweed essence, enhanced by Baerii caviar, a fleurette of yuzu, aïoli, and a shimmering bouillabaisse broth.
• Courge Pomme d’or Chair Cuisinée au Roquefort Carles – Golden apple squash cooked with the creamy, pungent Roquefort Carles cheese, crowned with toasted walnut halves for a satisfying crunch.
• Le Porc des Hauts Pays Gourmandise de Rillettes – Succulent pork rillette from the Hauts Pays, served with a zesty local ravigote and crunchy Brussels sprouts.
• Navet légume-Racine Boule d’Or En 3 textures servies tièdes – Golden turnip presented in three warm textures with an iodized turnip extract, a balanced lemon-honey glaze, and a fresh oyster leaf accent.

Mains

• Turbot de Pêche Cuisson Belle-Meunière – Freshly caught turbot cooked in classic belle-meunière style, accompanied by a fruity iodized jus, parsnip, candied Corsican clementine, Timut pepper, and fleur de sel.
• Cerf Élaphe Tendre Filet au Poêlon – Tender pan-seared fallow deer filet served with a classic poivrade sauce, complemented by salsify root, Granny Smith apple, and fragrant sage.

Desserts

• Chocolat-Cresson Mousse chocolat Tulakalum – A sophisticated chocolate mousse featuring Tulakalum chocolate with a molten cresson-parsley heart, creamy peppered chocolate plate, pistou, a vegetal sponge cake, and a refreshing lemon-herb sorbet.
• Banane-Passion-Cacahuète – Flambéed Frécinette banana paired with creamy peanut textures, smooth ice cream, and the vibrant freshness of passion fruit.

Beverages and Specials