Trilogy of surprise appetizers. Plate “ Terre & Mer ” Foie gras and smoked salmon accompanied by a flowering of toast and condiments. 1 of your choice: "Marinated beef steak, meunière-style cod, duck breast or veal rump cooked at low temperature served with a truffled, wine or Normandy sauce; Accompanied by a declination of starch and seasonal vegetables. Normande tartelette revisited with caramel salted butter & cream d 'Isigny sur Mer accompanied by a espuma with the tonka bean.

Trilogy of surprise appetizers. Plate “ Terre & Mer ” Foie gras and smoked salmon accompanied by a flowering of toast and condiments. 1 of your choice: "Normandy beef or veal fillet, meunière-style cod steak, duck breast cooked on low heat served with a truffled, wine or Normandy sauce; Accompanied by a declination of starch and seasonal vegetables. Normandy tartlet revisited; Apples and salted butter caramel with Isigny sur Mer cream accompanied by a vanilla espuma

5-Course Menu . A selection of appetizers. . Marbled foie gras with truffles and smoked salmon, served with a selection of toast and condiments. . “1 of your choice”: Normandy beef or veal tenderloin; monkfish meunière; duck breast; or lamb shank. Truffle, Bordelaise or Normandy sauce Accompanied by a variety of seasonal starchy foods and vegetables. . Normandy Four-Cheese Platter . Apples with salted butter caramel, grand cru chocolate, and vanilla espuma, topped with gold leaf and grated tonka bean.