Amuse-bouches



Turret of foie gras and apple Golden
Balsamic vinegar “the saffron of Cotchia”
bread with dried fruits and grapes



Scottish salmon steak smoked at the moment
Julienne of truffled salsify
lukewarm olive oil with truffle juice



Sliced Chalosse duck in the style of Apicius
lacquered with honey and rare spices,
vegetables and winter roots
With grated black truffle + 10€



Warm soufflé with bitter chocolate from Valrhona
Minute homemade Vanilla ice cream
and orange-flavored sabayon

In harmony with the 4 recommended wines + 45€