FISH
WHITING FISH
Description du plat
Line-Caught whiting fish from mister Raffin, pan fried on a crusty bread printed with almonds. Set on new Zealand Spinach and a curry oil, chives and pequillos dressing.
BLUE LOBSTER
Description du plat
French Brittany blue lobster, roasted in its shell with salted butter served on a green asparagus and black truffle polenta. Served with slightly cooked green asparagus, black truffle, lobster claws. Served with a lobster and asparagus sauce.
TURBOT
Description du plat
Turbot fillet which the bone has been replaced with celeriac. The turbot is roasted with beef marrow and set on a celeriac purée. It is served with beef marrow, thyme flower toasted bread, turbot aiguillettes and black truffle shavings. Decorated with celeriac leaves, garlic crisps, fried parsley and a truffle chicken sauce.
SEA SCALLOPS
Description du plat
Sea scallops from Trouville sur Mer, just seared golden on the plancha, served with Jerusalem artichoke purée and Jerusalem artichoke bills covered with black truffle and hazelnut.
We serving the sauce realized with black truffle and Jerusalem artichoke juice.
SEA BASS
Description du plat
Line caught sea bass from Saint-Gilles Croix-de-Vie cooked in a sea salt crust, flavored with fennel seeds, dry fennel and vadouvan spices. Inside the crust the sea bass is cooked with mussels, mussels juice, fennel broth, coconut milk, vadouvan mix spices and a garlic and parsley butter.
On the plate, braised fennel, fennel purée, grilled spring onion, mussels, garlic and parsley butter. Decorated with dill and red and green oxalis sprouts.
CODFISH
Description du plat
Codfish braised with olive oil, garlic, thyme and Espelette pepper, set on a codfish mouline (potatoes, codfish, butter, cream, thyme, garlic, olive oil), black truffle chicken sauce, toast bread rubbed with garlic and thyme, black truffle shavings, garlic crisps and fried parsley.
