Lime and crab meat tartlet, pear chutney and red wine reduction

Lightly cooked, as a crème brûlée with brown sugar, hot with an apple juice reduction and aged balsamic vinegar, mélange of fresh herbs and homemade saffron brioche

Marmelade of tomat with romarin

9 oysters: specials and from the deep sea

napped with Muscat-Rivesaltes and butter emulsion.

Parsnip mash and purple carrots, carrot and orange sauce

Sautéed mushrooms, chiffonade of young spinach and flaked almonds

with buttered country cabbage and smoked lobster with Espelette pepper

lightly seared in balsamic and dried tomato vinegar and served with artichoke and pea juice

Ile de Ré salted caramel ice cream

Citrus-poached conference pear, financier biscuit and fine quince purée