Le Cadoret

Savory choux pastry puffs filled with Comté cheese cream and enhanced with jalapeño pepper. Crispy and soft, perfect for an aperitif.

Grilled veal sweetbreads on a skewer, served with wasabino (Japanese mustard leaves) and a pepper sauce. Tender and creamy texture with a delicate flavor.

Rich and creamy fish liver, often called the foie gras of the sea. Served with pickled vegetables to balance the richness.

Raw tuna prepared using the Japanese Ikejime method for optimal quality, served with thin layers of potatoes, dried mullet roe (bottarga), and a robust vinaigrette.

Pan-seared scallops served with black wild mushrooms and a mushroom-infused butter. A starter with flavors of the sea and forest floor.

Cabbage leaves filled with a meat stuffing, glazed with pork jus and coated in a red wine sauce. A rustic and flavorful dish.

A fresh salad combining crunchy celeriac, sweet apple, toasted hazelnuts, creamy ricotta cheese, and trout roe for a salty touch.

Barbecued white fish, served with a creamy purée, kale, and a flavorful sauce of saffron and smoked eel.

Young duck roasted on the bone, served with sweet beetroot, caramelized apple, and a rich meat jus enhanced with a spicy XO sauce.

Traditional Norman intermezzo consisting of a scoop of apple sorbet drizzled with cider eau-de-vie (Calvados). Refreshing and digestive.

Selection of aged cheeses served on a plate. To be enjoyed with bread.

Soft, pudding-like caramel cakes, served with raw cream. A warm, sweet, and comforting dessert.

Airy and warm plum soufflé, served with Earl Grey tea ice cream. Generous portion designed for sharing.