• Mussels Marinière "Signature"  flat parsley, garlic, black pig from Bigorre

• Wild cod from the north atlantic served aïoli style

• Wild squids grilled, olive oil château d’estoublon

• Breton thornback skate brown butter sauce, lemon, capers

• The big shrimps bio of Madagascar just seized on the plancha

• The special warm oysters from banc d’Arguin quail eggs

• The Céteaux, little Soles from the isle of Oléron  just seized, brown butter

• Saint-Jacques from the Chausey Islands brown butter and kelp bed

• Whole french sea bass with fennel approximately 700 g grilled & flambeed

• The enormous Saint-Jacques of dive fished in 40 of depth

• The Sole of our Coast approx. 500g Meunière or grilled

• Whole wild bass for 2 1,2 kg grilled and flambeed with pastis

• Live turbot from Noirmoutier for 2 1,5 kg grilled and flambeed

• Two huge gambas bio of Madagascar approx. 250g each, grilled

• Blue Breton lobster from our tank approximately 650g

• Veal kidneys cooked in sauté pan, mustard sauce 

• The breast of duck from south-west france a little bit of duck juice

• Fillet of french beef Châteaubriand approximately 220 g destructured béarnaise

Sauces & Garnishes Served Separately

• Lemon Butter With Fresh Herbs - White Butter Sauce - Virgin Sauce -

• Béarnaise Minute Wilted Spinach With Scallions - Mashed Potato With Isigny Butter - Basmati Rice