ECLIPSES By Cyril Choisne

A fresh and light starter composed of crunchy pink radishes, celery, and tender lamb's lettuce. Presented in an airy manner with a touch of saffron.

Creamy duck foie gras prepared with aromatic truffles. Accompanied by candied beetroot for a sweet-earthy note and a tea infusion.

Brittany langoustine and oyster (D.Sorlut) seared. Served with mango for an exotic touch and a chlorophyll sauce.

Line-caught sea bass cooked in a hazelnut butter. Served on a bed of tender leeks flavored with tonka bean, accompanied by a pearly jus.

Braised blue lobster from Brittany, tender and rich flesh. Accompanied by Fregola Sarda (small round pasta) and a light foam.

Roasted Landes pigeon, a red meat with a pronounced gamey flavor. Served with glazed root vegetables and a tangy gastric sauce.

Veal sweetbreads (delicate offal) with a creamy and melting texture. Prepared with woody notes and ancient vegetables ('forgotten vegetables').

Young smoked suckling pig, served for two people. Includes melting belly and a honey sauce, with a rich jus. (served for 2)

A dessert featuring Ardennes apple. Served with arlettes (thin caramelized biscuits) and a refreshing thyme ice cream.

Original dessert combining the freshness of cucumber, the acidity of passion fruit, and the creaminess of mascarpone. Finished with a touch of Cognac.

Variation of dark and white chocolates. Accompanied by a surprising note of garlic ('aulx') prepared in a sweet version.

5-course ('movements') tasting menu. Created by the chef for the entire table, offering a complete culinary experience.

The restaurant's grand 7-course tasting menu. A complete culinary journey through the chef's specialties.

Selection of French cheeses aged on-site. Served with bread or condiments.

High-quality coffee served with mignardises (small sweet bites).

Supplement of Kristal caviar (10 grams). Rich and iodized sturgeon roe.

Supplement of high-quality Iberian Bellota ham (30 grams). Intense hazelnut flavor and melting texture.