Welcome with a Crayfish soufflé and leeks with a glass of Champagne
Three raw or cooked Bretons
Scallops Tartare and Shrimps with vanilla salt and Beluga Caviar
Langoustines gratin with raw artichokes , Bottarga and beetroot gazpacho
Local Clams sautè with basil with pachino yellow tomato
Risotto Cheese and pepper with Red Prawns
Red Mullet fillets with sage, white Truffle and seared late radicchio with marsala sauce
Pink grapefruit sorbet
Year’ s sweet with Sauternes
