Duck foie gras from the Puntoun Farm, crushed blueberries peppered with Muntok, caramelised almond shavings
Local courgette blossoms from Mr Orso, preserved mushrooms, lobster and shrimp tails, vegan bouillon
Octopuss salad with lemon, tomato, olives and basil, fennel and artichoke
Steam cooked turbot, Nicois condiments, sweet tomato and baby fennel with Pastis, biodynamic olive oil
Britanny farm-fed turbot, assorted Provencal vegetables, lightly creamed Provencal wine sauce
Roasted back of hake, nettle bouillon, clams with garlic and crushed potatoes
Pigeon from the Poitou, the fillets cooked in ‘cocotte’ with hay, spring baby vegetables with verbena, the legs roasted, foie gras and mushrooms
Milk calf cutlet (to share), baby potato from Le Touquet, garlic, shallot and wild thyme, bone juice with butter
Matured beef rib steak, simply stir fried, Bearnaise or rare pepper sauce, fresh French fries
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