Menu du Chef at Le Vent d'Armor in Paris, France.

Starters

• Huîtres spéciales n°4 – Marennes Oléron - 6 pièces : Fresh oysters from Marennes Oléron, known for their exquisite flavor. Fritto Misto de Maquereau et Seiche, coulis de poivron et grenade: A delightful mix of mackerel and cuttlefish, served with a pepper and pomegranate coulis. Carpaccio de Poulpe, vinaigrette fumée et Herbes fraîches: Tender octopus carpaccio harmoniously paired with smoked vinaigrette and fresh herbs.
• Cassolette gourmande de Langoustines aux Truffes : A luxurious casserole of langoustines enhanced with truffles, bringing a rich flavor profile.

Mains

• Aile de Raie meunière aux baies d’épine Vinette : Ray wing prepared in a traditional meunière style, complemented by the tartness of barberry berries.
• Tournedos de Thon poêlé et sa réduction vin rouge et cassis : Seared tuna tournedos paired with a rich red wine and blackcurrant reduction, balancing savory and sweet.

Desserts

• Sablé breton aux pêches et crème Camomille : A buttery Breton sablé paired with peaches and chamomile cream, offering a delightful end to your meal.
• Gratin de fraises et baies des bois, Sabayon cerise : A delightful gratin of strawberries and woodland berries served with a cherry sabayon, creating a vibrant dessert experience.
• Mousse au chocolat noir Guayaquil, Oranges confites : An elegant dark chocolate mousse from Guayaquil enhanced with candied oranges for a rich, indulgent finish.

Drinks

Specials