Inspiration of the moment, influenced by the wind and the moon
A menu telling a story, the story of the season and the emotions it inspires. The scallops and their sea water reduction, just highlighted with a hint of smoked mojita hot pepper, come before the warm spider crab and its avocado slivers. Later, the first cuttlefishes magnify the Tonkin mysteries bouillon, enriched with a few burnet sprouts, fennel, criste and catchfly. Dreaming of these beautiful names can sometimes make one forget about the infinite delicacies that spring offers, picked at dawn, in the fresh morning dew.
Then comes the cocoa lobster, later followed by a turbot in Chinon wine, as Rabelais suggested… A jus made with the head, a few shallots, thyme and summer savory, hyssop for a very condensed result, later diluted with sea urchin jus, pepper, and a few onions. A very rich dish, that evokes the wonders of the season, accompanied by delicate mashed potatoes and a few sea urchins.
Then comes the cocoa lobster, later followed by a turbot in Chinon wine, as Rabelais suggested… A jus made with the head, a few shallots, thyme and summer savory, hyssop for a very condensed result, later diluted with sea urchin jus, pepper, and a few onions. A very rich dish, that evokes the wonders of the season, accompanied by delicate mashed potatoes and a few sea urchins.