Amuse Bouche

Fresh Atlantic crab with toamato jelly, celeriac remoulade and lemon pulp

Foie gras terrine with Moissac grapes and fresh walnuts, stron duck jus and homebaked walnut bread

Mackerel fillet, prawn and squid with white Coco beans from Paimpol and squid ink sauce

Anjou pigeon seared in cast-iron pan with daikon fondant, liver cake and horseradish sauce

Petits Suisse cheese with fruit confit in mustard syrup

Marinated Sollies figs with mace spiced cream, crunchy pistachio tuiles and nougat ice-cream