In nori rolled scallops, crispy baked in tempura with sweet and sour cucumber and a sauce of ginger and lime

Sauteed filet of mackerel and scampi with Kimchi and braised radish

Speciality: Bouchots,pole mussels from Cancale prepared with parsley and Noilly Prat

Carpaccio of sirloin with a tapenade of black olives and truffle and tete de moine 

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

Lightly on apple wood smoked lobster with a muslin of jerusalem artichoke, petits legumes and a Fleurie jus de veau

Smoked Bawykov salmon with a crème fraîche of horseradish 

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

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