Starter  ~ main course ~ cheese ~ dessert


Crème Du Barry soup
Served cold with a chervil jelly and crunchy smoked salmon
Or
Red mullet
Seared, young leeks in warm anchovy vinaigrette

The cockerel
Half, roasted with rosemary, tian of Provencal vegetables, jus
Or
The Ocean perch
Sauteed with espelette chili, green asparagus, lemongrass gravy reduction

Norman blackboard
Baby lettuce leaves

The White chocolate
Panacotta, blackberry & mango compote, verbena jelly
Or
The Maras des bois
Strawberries with Michel Cluizel’s bitter chocolate mousse and basil froth