Appetisers
Duck liver confit in orange jelly, orange blossom cream and caramelised almonds, peppered tuille
Grilled duck liver in nori leaves, crispy seaweed bread
Main Courses
Wild amadai fillet, cockle and Noirmoutier new potatoes with wild garlic leaves
Farm rabbit confit with young vegetables, saddle perfumed with earth and sea condiment
Grilled Desnoyer beef, steamed carrots and mustard green
Cheese
Selection of cheese by Bernard Antony
Desserts
Warm bitter chocolate souffle, condiments and frosted lemon cream