- Dos de saumon sauvage de l’Adour
- Executive chef Philippe Labbé with Sophie Gayot
- Roasred tomate with licorish perfum
- Tomate martini: variation en chaud-froid autour d’un cocktail glacé
- Soupe de tomates
- Les poissons bleus argentés: sardines marinées
- Poitrine cochon Cantonese style with crab
- Plateau fromage
- Loup de mer served with fennel confit and a juice infused with wild anise
- Two types of butter for your bread
- Fraises des bois millefeuille with avocado mousse and coriander sorbet
- Raspberries atop a waffle with celery cream and sorbet
- Seared foie gras de canard de Vendée
- Pork chop with caramel soy sauce and shiso spaghetti
- Beet root chip
- Araignée de mer
- Amuse bouche
- Agneau de l’Aveyron with shaved coconut


















