Appetizer: Mini tartlet, eggplant caviar, zucchini brunoise, 6-month Comté cheese, tomato gel Starter: Makis, apple, cucumber, carrot, Asian cream Dish: Mafé Végé: Sweet potato mille-feuille, potatoes, carrots; carrot cream, rice from my childhood, rice chips, Mafé sauce Dessert: Pavlova, passion mango, red fruits or passion pear. Low-sugar meringue, vanilla whipped ganache, fruit curd, fresh fruit✨

The Chef's Menu Non-alcoholic cocktail: Sparkling Bissap Appetizers: Brioche toasts, avocado cream, homemade trout gravlax with dill Starter: Cream of vegetable soup (depending on the season) with coconut milk, langoustines, marinated cauliflower Main course: Pearly cod, crushed potatoes, shiitake mushrooms, zucchini, turmeric crisp, porcini mushroom emulsion Dessert: Choux Craquelin, vanilla whipped ganache, poached pear and passion fruit

Around the World Appetizer Crispy Breton trout rissole, cheese. Entrance Fish tartare with citrus fruits, lime segments and yuzu pearls Dish Beef Bourguignon Dessert Vanilla Molly Cake, vanilla whipped ganache, fruit cream, fresh seasonal fruits