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L'AMUSE BOUCHE

L'HUÎTRE SPECIALE GILLARDEAU N°3
fine gelée iodée au whisky Yoichi crème légère à la noisette fraîche

LA SAINT-JACQUES DE NORMANDIE
pochée lentement au beurre demi-sel bouillon léger à la pomme verte, feuille de cannelier, anis vert et céleri branche

LE ROUGET DE ROCHE
choux pluriels à la vanille de Tahiti bouillon mousseux au citron bergamote

LE CHEVREUIL
selle rôtie au poêlon mousseline de châtaigne au sobacha et café Bourbon Pointu, citron Kabosu

LE BRIE DE MEAUX À LA VANILLE BOURBON

LE CHOCOLAT GUANAJA ET LA CIRE D'ABEILLE
ganache à la cire d'abeille et miel de forêt mousse légère au sarrasin sobacha et chocolat fumé