Auguste

Snails served with morels and a light chantilly cream. Accompanied by a sweet pink onion soup. An earthy and creamy dish.

Fresh oysters presented in marine jelly, enhanced by the bite of horseradish and the sweetness of pear. A refreshing and sophisticated marine starter.

A herbaceous green soup made with New Zealand spinach. Served with delicately smoked frog legs. A marriage of vegetal and woody flavors.

Pan-seared langoustines with aged parmesan ravioli. Served with a light, iodized foam and avocado. Rich and flavorful.

Firm-fleshed fish (monkfish) served with delicate quenelles with exotic spices. Accompanied by spring vegetables. A delicate and fragrant dish.

Melon seed-shaped pasta prepared like saffron paella. Garnished with shellfish (razor clams) and red mullet fillets. A creative interpretation of Spanish flavors.

Premium roasted lobster, paired with fruity notes of cherry and elderflower. Served with a tomato-pepper condiment and a mild garlic sauce. Luxurious and complex.

Young duck served with a tangy blood orange sauce. Accompanied by creamy polenta enriched with crab meat. An original surf and turf combination.

Delicate veal sweetbreads pan-fried until crispy, with a hint of hazelnut. Served with wild mushrooms and a yellow wine sauce. Rich and textured.

Assortment of aged cheeses from a renowned cheesemonger (Meilleur Ouvrier de France). Served with sweet accompaniments to balance the flavors.

Warm and airy dessert with intense dark chocolate. Served with a smooth local honey ice cream. Consume quickly to enjoy the texture.

Spongy cake soaked in Italian lemon liqueur and flavored with orange blossom. Accompanied by fresh lychee. A very aromatic and moist dessert.

A variation on pure cocoa, enhanced by a jelly of herbal liqueur. Garnished with quality Italian hazelnuts. For lovers of intense chocolate.

Original dessert blending sweet root vegetables and tart red berries. Served with a creamy sauce and a crisp, thin biscuit. Fresh and surprising.

A multi-course tasting menu to discover the chef's cuisine. Includes dishes of frogs' legs, fish, quail, and a dessert. Available for the entire table.

The chef's grand tasting menu, offering a complete experience. Includes luxury items such as oysters, langoustines, turbot, and duckling, followed by cheese and dessert. For the entire table.