Creamy carrot soup, lemongrass coconut milk, roasted prawns, stir-fried vegetables
‘Sushi-style’ salmon smoked with Chang Nung tea, Puy lentils, and rocket emulsion
St. Nectaire cheese in Brick pastry, mixed salad, walnut oil vinaigrette
Chef’s own duck foie gras, berry chutney, brioche with pain d’épices pieces (€4 supplement)
Roast fillet of sea bass, lemon confit butter with pine nuts, braised butternut squash
Artichoke and summer truffle chicken bites, red wine reduction, cauliflower purée
Monkfish and cod lasagne, crustacean sauce, finely-sliced mixed vegetables
Fillet of ‘race charolais’ beef, Fourme d’Ambert blue cheese sauce, potato terrine with bacon (€4 supplement)
Platter of Auvergne cheeses (3 pieces of your choice)
(Cantal, Saint Nectaire, Pavin, Carré d'Aurillac, Comtesse de Vichy, Brebis 'Lavort")
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Faisselle with cream or forest fruit coulis
Creamy chocolate dome on a Breton croquant (almond biscuit)
Tonka bean crème brulée with almond tuile
Rum baba, Chantilly cream
Confit orange tartlet, white chocolate and mascarpone cream
Ice cream or sorbet