L'Absinthe

Cold tomato soup served with fresh cheese seasoned with caraway and a light basil foam. Creamy and refreshing texture. Ideal to start the meal.

Fresh squid from Brittany served with roasted celery and a kimchi emulsion (spicy fermented cabbage). A dish with marine flavors with a spicy and tangy touch.

Raw, finely cut Wagyu beef, served with a soy-marinated egg and broccoli florets. The meat is particularly tender and marbled.

Colorful mix of different varieties of heirloom tomatoes, seasoned with basil pesto and spring onions. A fresh and vegetable starter.

Crispy vegetable fritters served with a sweet and ginger-spiced sweet potato puree, accompanied by a traditional 'sauce chien' (herb and spice sauce).

Roasted artichoke heart presented as a flower, served on cauliflower cream, drizzled with tarragon oil and enhanced with a subtle hint of coffee.

Grilled squid tentacles, served with melting coral lentils and an emulsified coconut milk and curry sauce. A dish with exotic accents.

Tuna family fish quickly seared on a hot plate (plancha), served pink with pan-fried vegetables and a virgin olive oil sauce.

A very large piece of Norman beef (1kg), grilled over a wood fire. Rich and flavorful meat, usually for sharing.

Slice of Black Angus beef rump steak, appreciated for its layer of fat that melts during wood-fired cooking, resulting in very juicy meat.

Long-fibered beef cut, tender and very flavorful, grilled over a wood fire. From Creekstone farm.

Marbled beef from Bavaria, grilled for a tender texture and rich flavor.

Thick and tender veal cut, cooked and smoked in a wood-fired oven for a characteristic smoky flavor.

Lamb meat cooked slowly in the oven until tender (confit). Rich in flavor.

Rare and very tender pork cut (the spider), marinated or served with a peanut satay sauce.

Selection of aged cheeses from a local producer.

Plum tart (quetsches) cooked in cognac, garnished with almonds and served with vanilla cream.

Dessert based on whipped quark and whipped cream, airy and fresh, served with strawberries and pieces of crispy crumble dough.

Rich and creamy chocolate dessert cream, prepared according to a traditional chef's recipe.

Roasted fresh figs, accompanied by a moist lemon cake and a light cream flavored with Bourbon vanilla.