ル・ヴィヨロン・ダン グレ

Scallop tartare and sea urchin tongues, finger lime, ginger Langoustine ravioli, crustacean bisque Crispy sea bass supreme, curry oil and piquillos Farmhouse pigeon from the Landes cooked in puff pastry, salmis sauce Mixed exotic fruit soup, passion-banana sorbet Bourbon vanilla profiteroles, Guanaja chocolate sauce

Fine crab jelly, lightly anise-flavored fennel cream Pan-seared duck foie gras escalope with apples and quinces Spelt from Pays de Sault cooked like risotto, roasted scallops Roasted turbot portion, chestnut purée whipped with butter Crispy veal sweetbreads, yellow wine sauce Mixed exotic fruit soup, passion-banana sorbet The traditional millefeuille, light vanilla cream