Au Bout du Monde

Fresh medium-sized oysters (number 3). Icy flavor and tender, slippery texture. Usually eaten raw with a squeeze of lemon or a shallot vinaigrette.

Traditional charcuterie made of a meat filling (pork, veal) cooked inside a puff or shortcrust pastry. Rich flavor and contrasting texture between the crust and the pâté. Served cold, often with gherkins.

Pan-seared salmon fillet served with steamed potatoes. The fish is tender with a mild flavor, served simply to appreciate the quality of the product.

Pastry made of a dough base filled with pieces of pineapple. Sweet and fruity flavor with a soft and crispy texture.

Plate of fresh raspberries. Red berries with a delicate, sweet, and slightly tart flavor. A light and natural dessert.