Lightly cooked duck foie gras marinated in Martini Bianco, sandwich bread tuile with vegetable charcoal, black curry crumble and caramel with floral flavours.
Le Petit Perche goat’s cheese faisselle with Timut pepper and Buddha’s hand, beech-smoked monkfish and grilled leek coulis.
Seared scampi tails, beef marrow royale, seasonal crunchy vegetables in a fresh herb vinaigrette with salt from the scampi.
Traditional brioche with Tomme du Fouzon goat’s cheese and herb cracker, parsley ice cream.
Escalope of calf’s liver with morello cherries, Bigarade-style bitter gravy.
Medallion of veal rump cooked at low temperature then roasted, black garlic gravy.
Trilogy of lamb (loin, slow-cooked shoulder and grilled breast), hearty gravy and artichoke.
Daily fish special, filleted, citrus fruit coulis and grilled avocado, anchovy gel.
Medley of organic potato creations (Gaspard Peigné in Villeromain), mushrooms and side of crunchy pulses
Ode to a salted caramel panna cotta, candied apple balls, sesame seed tuile and lemon ice cream.
Macaronade-style banana-kiwi mini tart, kaffir lime zest and pina-colada ice cream
House praline Swiss roll sponge, buckwheat cracker and dark chocolate ice cream.
Platter of mature cheeses, carefully chosen by us, mixed salad leaves and beetroot coulis.