RÉSERVATION 
| Quail terrine and its egg with poiré confited shallot | |
| Oyster salad with chive cream and apple balsamic | |
| Chef’s starter | |
| Duck foie gras with cherry apple jelly and cherry chutney | |
| Puff pastry filled with monkfish in a Normandy-style sauce | |
| Fish of the day day with virgin sauce, summer ratatouille and arborio rice | |
| Guinea fowl leg wth Andouille de Vire pommeau juice, spinach, and Darphin-style potatoes | |
| Chef’s main course | |
| Roasted lamb saddle with sage, stuffed tomato, eggplant mousseline, and potato gratin | |
| Stuffed squid with dill, lobster medallion with its bisque, Nerone rice and a bouquet of seasonalo vegetables | |
| Selection of matured cheese TRIO | |
| Cornucopia of red berries, cream cheese ice cream | |
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| Mint and Cluizel chocolate dessert plate | |
| Warm strawberry soufflé with lemon balm ice cream |
