Around cucumber, cucumber heart and sorrel granita, green apple and pink berry.
Near-veal tataki, cream of lettuce, button mushroom, mustard seed pickles and baby greens.
Bouchot mussels from Mont-Saint-Michel, celeriac, leaf gel, green curry and coconut milk.
Cherry tomato bonbons, bulgur with marjoram, tomato caramel and baby greens.
Leg of rabbit confit, textured carrots, leaf-stalk pistou and goji berry supreme sauce.
Low-temperature cooked skate wing, green beans, snack of red onion petals and beurre blanc with samphire.
Cheese platter from local producers selected by us, home-made jam and candied fruits.
Fig tartlet with mascarpone and balsamic cream.
Watermelon confit, burrata ice cream and black olives in syrup.
With mirabelle plums, white chocolate, savory and crunchy meringues.