Starters

Salmon Tartar with shellfish extracts
Beef carpaccio with hazelnut oil
St Jacques terrine and its "méli-mélo" salad
Crusty goat cheese and its fine mashed prunes macerated in Armagnac
Forest's tart
Imperial salad with Asian flavour

Normandy-style Scallops cooked au gratin

Main dish
Brochette Trilogy of Fish, flavoured with citrus fruit
Swordfish steak escabeche
Grilled back-piece of salmon with Satay cream
Truit filet with rice and vegetables
Grilled back-piece of bass with ginger
Butcher's piece, pepper sauce and its potatoes gratin
(for a group of 15 persons maximum)
Pork tenderloin "à l'orange" served with seasonal vegetables
Confit of Duck with "salardaise-style" potatoes
Sauteed veal "Provencal-style"
Chicken in the "Basque-style"
Braised lamb with thyme, potatoes mashed with olive oil

Cheese
(Additional 5 €)
Three refined cheese-platter and hazelnuts'salad

Desserts
Paris Brest
Bourdaloue tart and its pear sorbet
Chocolate toffee velvet
Crusty turinois aromatised with Mango
Thin figs tart and its vanilla ice-cream
Black pearls with raspberries
Marbled crusty praline
Grilled apple served on brioche

Bordeaux red or white
On the basis of one bottle for 3 people
Sparkling and still mineral water
Coffee