Prélude

Miso marinated foie gras 15

Pickles of radish and

apple condiment

Sautéed king scallops 12

subtly spiced scallion sauce, beurre monté

Salmon gravlax 12

Daikon tsukemono,

Morello cherry condiment

2 oysters La Gauloise nº2

from Riec-sur-Bélon 11

Apple mousse, lemon gel

candied yuzu, sweet grapefruit pulp

A bite or a forkful

Grilled octopus

with Espelette pepper 18

sweet pepper and ham condiment,

roasted Brussels sprouts

Pan-fried Breton lobster 56

& Lobster claws with smoked cream

Quack Quack Pie 22

Duck breast, foie gras, free-range chicken

chestnuts, black truffle 3%

Duck breast

with honey vinegar 16

Orange supremes, pomegranate arils

Beef tataki with ponzu sauce 22

Flat beans, eryngii mushroom

Still hungry?

Chorizo-comté bao( 2 p ) 9

Homemade from

artisanal chorizos of Basque Country

and 18-month matured comté cheese

Prawn-butternut bao (2 p) 9

Smoked cream, trout roe

Desserts

Mont blanc 12

White chocolate mousse,

chestnut cream, marrron glacé

Homemade ice cream

or sorbet scoop 4

Pear

Umeshu

Hojicha

Kumquat colonel sorbet 8

Kumquat sorbet, vodka