Quality assure medium cooked egg and cauliflower cream

Seasonal vegetable soup

Normandy-style tart with andouille from Vire and raw milk Camembert

Salad of semi-cooked Challans duck fillet with honey and ginger vinaigrette

Quality assure salmon gravlax with Timut pepper and glazed beetroot

Six oysters n°3 “La Rose du Mont”

Six oysters n°3 of Cancale

Tasting Selection

Dish of prawns

Three Cancale n°3 oysters and four 30/50 prawns

Duo of grilled salt marsh lamb chops

Trio of grilled salt marsh lamb chops

Salt marsh lamb shoulder thyme flowers and confit garlic

Roast Janzé chicken with Vallée d’Auge sauce

Confit farm pork red wine and orange sauce

Confit Challans duck leg with raspberry vinegar sauce

Grilled piece of beef

Seasonal fish brandade

Seasonal fish in vegetable and seaweed broth

Winter vegetable platter

Selection of Normandy cheeses (Raw milk camembert et Pont l’évêque)

Normandy-style far with gingerbread ice cream

Apple tartlet with salted butter caramel

Pont d’Orson

Roasted pineapple sablé, mango coulis and lemon sorbet

Dark chocolate fondant tonka bean custard and farmhouse chestnut ice cream

Citrus mousse dome with ginger syrup

Two scoops of artisanal ice cream from Ferme du Pas Gerault

3 scoops of artisanal ice cream from Ferme du Pas Gerault