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

Quality assure salmon gravlax with Timut pepper and glazed beetroot

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

Salt marsh lamb shoulder thyme flowers and confit garlic

Confit Challans duck leg with raspberry vinegar sauce

Seasonal fish in vegetable and seaweed broth

Pont d’Orson

Dark chocolate fondant tonka bean custard and farmhouse chestnut ice cream

Citrus mousse dome with ginger syrup