The Menu
To share
Oyster platter No. 3
Served with shallot-vinegar pearls
Salt-cod brandade croquettes
Served with aioli
House-cured meat board
Duck breast, pork tenderloin and rump heart, dry-aged for a month
House mixed board
House-cured meats and regional cheeses, subject to availability
Starters
Oysters gratin
Champagne sauce, half a dozen
Green gazpacho⌁ veggie
Peas, cucumber, burrata and mint oil
Octopus carpaccio
Passion fruit–ginger vinaigrette, chorizo oil
Chicken oysters
Bocage snails, garlic cream and green oil
Lobster cannelloni
Vegetable brunoise, confit tomatoes, Nantua-style sabayon gratin
Sea bream ceviche
Leche de tigre, fresh herbs, crispy rice paper
Mains
Beef skewer
Spice-marinated
Turbot viennoise
Garlic-thyme butter crust
Zadig burger
Pulled duck, BBQ sauce, smoked Tomme de Raoul, black-pepper seeded bun
Garden salad
Puy green lentils, smoked haddock, curry vinaigrette
Vegetarian risotto⌁ veggie
Broad beans and peas
Angus beef ribs 600 g
Honey BBQ marinade
Desserts
Breton shortbread
Pistachio-raspberry cream
Exotic mille-feuille
Mango brunoise, chocolate ganache, passion fruit coulis
Banana-rhubarb tartlet
Vanilla ice cream, pecan, caramel
Lime cheesecake
Coconut
White chocolate finger
With a duo of ganaches
Peach trilogy
Roasted, crumble, verbena soup