Red mullet marinated in tarragon, Coco de Paimpol beans cooked with chorizo ans tomatoes

Edith's poached egg, Turkish yogurt, green beans salad, paprika and Espelette pepper, sesame tile

Gazpacho with corn and yellow tomatoes, Munster mousse, hazelnut crumble ans chips, homemade parsley oil

Trout from the Sources of L'Eclimont confit in olive oil, fregola with wild garlic from Pasteole, sorrel sauce and emulsion

Roasted veal, piquillo cream, veal jus, early Noirmoutier potatoes browned with butter and herbs

Richard's poultry in ballotine, fine ratatouille and ribbons of vegetables, mashed chickpeas from Ferme du Bois Gernault, poultry jus

Tabbouleh stuffed eggplant, feta cream, coral lentil hummus and pancakes from Ferme des Hirondelles

Roasted apricot with honey and rosemary, whipped vanille ganache, apricot sorbet, homemade granola

Freshness of red fruits, light mousse with lime and lemon, mascarpone ice cream, caramelized brick sheets

Gourmet eclair, cashew cream and praline, milk chocolate feuillantine, milk flower ice cream