推荐菜

• 血鸭（Canard de Sang）
• Fresh hazelnut, meringue, prune “amandons”, lemon
• Urchins from Dinard fished by hand, based fennel with shellfishes jelly and Imperial caviar
• Lobster “Puce royale”, poached in a white butter sauce, beans, pumpkin bisque, butternut squash, bacon, squash oil
• Saint-Pierre longline fishing from Port-en-Bessin, cooked “à la nacre”, citrus butter, “tagète”, green, red and blue meat raddishes
• Wild “Turbot” from la Trinité-sur-Mer, black truffles, cooked to “nacre”, exuded of Jerusalem artichokes, hazelnuts, flavour “flouve” oil
• “Crêpes Mademoiselle”, sour milk sorbet from Laurent Dubois