Hamachi cevice “yuzu”

Sautéed scallops with cucumber marinated in ‘Hendricks’ gin-tonic

Norway lobster sautéed in breadcrumbs with a sauce of ginger and lime and Comice pear

Salad with thinly sliced, roasted lamb and a dressing of apple and

Excusively imported oysters from brittany, fines claires (1/2 dozen)

Salad with gambas prepared in the “green egg” and a dressing of basil

Home smoked Sokai salmon sliced at your table with a crème fraîche of horseradish 

Crudité nouvelle classique: tartar of beetroot with truffle dressing, crème fraîche potato salad, coleslaw and mesclun

Classical lobster soup with creme fraiche and armagnac, with of course complementary servings!

Grand entree: combination of various starters (min.2 pers.)