Rhapsody

A complete dinner formula including a starter, a main course, and a dessert of your choice. Ideal for discovering the chef's cuisine in three courses.

Small sardines artisanally prepared in Galicia. A fatty fish with tender and flavorful flesh. To be enjoyed simply as an aperitif.

Pâté en croûte filled with a venison forcemeat, enhanced with pear and hazelnuts. A rich texture and a golden crust. Eaten cold in slices.

Thin slices of raw scallops, served with a tangy juice and a refreshing sorbet. Delicate and melting texture. A light and marine starter.

Elongated and crispy fritters made from Kabocha squash. Accompanied by vegetable purée and a touch of lemon. A mix of sweet and savory flavors.

A brioche crust topped with a creamy mixture of poultry, leeks, and mushrooms. Drizzled with a rich mustard sauce. A warm and comforting dish.

Fresh market fish, prepared according to the chef's inspiration. Served with a white butter sauce flavored with green pepper. Tender flesh and delicate flavors.

Selected piece of beef, seared and served with autumnal garnishes such as chestnuts and quince. Juicy and richly flavored meat.

Spaghetti squash prepared with mild spices, served with a velouté and peanuts. A textured and fragrant vegetarian dish.

Tender chicken breast accompanied by garlic cream and green vegetables. Enhanced by a light curry emulsion. Mild and balanced flavors.

Assortment of aged farm cheeses. Served with artisanal hay-smoked butter for added character. Ideal for finishing the meal on a savory note.

Lightly layered brioche, served with fresh mandarin juice and a creamy chestnut ganache. A gourmet and fruity dessert.

Banana sponge cake accompanied by an Earl Grey tea ganache and a fragrant caramel. Sweet and aromatic flavors.

Light and warm preparation with chocolate and whisky, served with almond cream and smoked ice cream. A dessert rich in hot-cold contrasts.

Coffee accompanied by a selection of homemade petits fours and small desserts. Perfect for tasting a bit of everything.