JB

Wild tuna carpaccio with truffle oil and chives.

Red tuna carpaccio with truffle oil, lemon and chives.

Pan-fried duck liver served with Brussels waffle and sour cherries.

Homemade shrimp croquettes with Nantua sauce.

Breaded sole strips with tartar sauce.

Grilled scampi with stewed leek and Maxim potato.

Homemade shrimp croquettes with shrimp bisque.

North Sea sole prepared miller style.

Monkfish cooked in court-bouillon with shellfish, chicory, cherry tomatoes and olive oil puree.

Turbot fillet with chicory in cream and hollandaise sauce.

Wild duck breast with Port sauce and cranberries.

Scottish Angus beef tenderloin with black pepper cream sauce.

Pan-fried veal sweetbreads with béarnaise sauce and homemade fries.

Roasted wild partridge with apples, cranberries and celeriac puree.

Pan-fried cod fillet with skin with chicory in cream and hollandaise sauce.

Irish Angus beef tenderloin with black pepper cream sauce and homemade fries.

Veal sweetbreads with morels, cream sauce and homemade fries.

Irish beef chateau Briand with béarnaise sauce, salad and homemade fries.

Vol au vent royal with grey shrimp and mousseline sauce.

Salted moelleux with caramel and vanilla ice cream.

Half-baked chocolate fondant with vanilla ice cream.

Tarte Tatin served with vanilla ice cream.

Crêpe Normande with Calvados and vanilla ice cream.

Selected cheeses from cheese master Julien Hazard.

Chocolate fondant with vanilla ice cream.