Duck Foie Gras
poached in a jus of fermented hops and roasted barley
accompanied by three chicory condiments: confit slow-cooked in the oven,
raw seasoned with hazelnut oil and the root in a compote with barley flakes,
crisp barley bread with duck Jus and “La Franche” beer vinegar
57 euros
Petit Mercey Snails
cooked in vegetable broth and then grilled,
“Pompadour” potato cake
oyster mushrooms in a delicate stuffing, as a pulp and caramel
roasted garlic and flat-leaf parsley
55 euros
Shellfish and Cauliflower
as a first course
flash-fried cockles, razor clams and sea-urchin corals
on a delicate cauliflower puree with a squid-ink crisp
as a second course
Gillardeau n°2 oyster poached in its shell
accompanied by playfully prepared cauliflower tops
and an Iodised savagnin emulsion
as a third course
broth-inspired clams and roasted cauliflower
63 euros
Dentex
cooked in a juniper butter,
virgin Jerusalem artichoke oil and a jus of grilled fish
accompanied by crisp roasted jerusalem artichoke quarters
and a creamy broth of roasted skins
62 euros