The menu

Salmon tataki, foie gras, smoked duck breast, smoked mackerel rillettes

• 5 clams • 5 whelks • 3 large prawns from Madagascar • 3 oysters from Asnelles • 3 oysters from Isigny • 2 langoustines • lemon • mayonnaise with Espelette pepper and lobster oil

Plate of 8 langoustines caliber 16/20 (served with Espelette pepper mayonnaise and lobster oil)

• 8 whelks • 8 pink prawns • 3 large prawns from Madagascar • 3 clams • 3 oysters from Asnelles • 3 oysters from Isigny • 2 langoustines • 30 g grey prawns • 1 half of crab

(Livarot PDO, Camembert PDO, Pont l’Evêque PDO)

Whiskey sabayon, Bailey’s ice cream, whiskey caramel

Crispy tuile, vanilla rice pudding, cinnamon custard, teurgoule ice cream

Chocolate financier, dark chocolate ganache, white chocolate cream, feuillantine and vanilla ice cream

Meringue, mango compote, cardamom cream, mango caramel