Appetizer

The Octopus Salad Fine Vegetable Tart, Peas and Anchovy Sorbet From Gétaria or Duck Foie Gras Opéra Cherries and fresh almonds, quintessential balsamic vinegar

The Can in Two Ways, The Roasted Filet Lacquered with Dried Fruits, The Thigh Confit in Barbajuan, Celery, Carrot Pulp or Squid à la Plancha Toasted Bread Aïoli, Cebo Iberico Ham and Meli Melo of Tomatoes from the Country

Raspberry and Brioche in Crispy Frothy Variation and French Toast Style, Vanilla Ice Cream or Dark Chocolate and Biscuit Milk Crispy Praline, Bailey Espuma and Peanut

Langoustines in Salad, Fine tomato jelly from here, mozzarella, chorizo, shell foam Or Seared Duck Foie Gras Escalopes Variation of Beets and Raspberries, juice reduced in vinegar from the grape variety

Slices of Organic Veal Rack Smoked With Rosemary, A Mushroom Veil, Crispy Polenta and Summer Vegetables Or Wild Turbot Crispy Egg Yolk Clams Fennel, Avocado and Salicorn Salad or Golden Veal Sweetbread in Sautoir Macaroni Gratin With Summer Truffle, Eclat de Noisette, Petits Pois A La Française

Cheese cart from Blanchard

Le Chocolat Noir and Milk Crispy Biscuit Praline, Bailey Espuma and Peanut Or Peach trompe l’oeil, light almond verbena mousse, vineyard peach sorbet Or La Tradition , Hot Soufflé with Grand Marnier Blood Orange or Exotic Sorbet in puffed sugar, Cream of passion, coconut lime sorbet