L'Escarbille

A creamy, smooth soup of fresh peas, cooked "à la française" style with lettuce, pearl onions, and sometimes lardons. A mild and vegetal starter.

Tender white asparagus served with lettuce purée and quail eggs. The soubise mayonnaise (with onions) adds a rich, tangy touch.

Lobster meat marinated to preserve its freshness and delicate texture. Accompanied by crunchy celery and green apple for a tart note.

Scallops served with a smooth sweet potato purée. The curry and seaweed butter adds a spicy and oceanic flavor.

Squash slow-cooked in olive oil until meltingly tender. Served with a mix of wild mushrooms (shiitake, oyster) and poppy seeds for crunch.

Pike-perch fillet, a freshwater fish with delicate flesh. Accompanied by Jerusalem artichokes with an artichoke-like flavor and a sesame cream enhanced with capers.

Cod loin with white, flaky flesh. Served with fresh morels, noble mushrooms, and watercress for a peppery note.

Turbot, a flatfish with firm and refined flesh. Accompanied by endives cooked until caramelized and a light sauce flavored with lemongrass.

Pigeon cooked rare (bleu) to preserve its tenderness. Served with kohlrabi and a rich jus with notes of praline almonds.

Very young and tender lamb, roasted and generously served for two. Accompanied by white beans (mogettes) cooked with wild garlic pistou.

Sweetbreads (delicate offal) pan-seared until golden and crispy. Served with salsify and an aromatic sauce with various herbs.

A selection of aged farm cheeses, served on a small board. Ideal to finish the meal before or instead of dessert.

A light, warm dessert flavored with Grand Marnier orange liqueur. Served with a fresh blood orange sorbet for contrast.

A fresh mix of seasonal red berries with floral violet notes. Accompanied by a moist lemon cake and strawberry sorbet.

Choux pastry filled with vanilla ice cream. Topped with a spiced chocolate sauce and sprinkled with caramelized crunchy hazelnuts.

A light dessert featuring pink praline (almonds coated in pink sugar). Served with fresh raspberries and a delicate almond biscuit.