Wadja

Homemade duck foie gras served with a sweet mango and passion fruit chutney. Creamy and rich texture. To be enjoyed with brioche or toasted bread.

Thin slices of raw sea bass marinated in Japanese vinegar sauce (Tosazu). Garnished with seaweed and sesame for a fresh, oceanic touch.

Dish based on sautéed and foamed mushrooms, served with a runny soft-boiled egg. Woody flavors and creamy texture.

Fresh oysters from Brittany, known for their delicate flesh and iodized taste. Served raw on ice.

Tender cooked leeks served cold with a classic vinaigrette. Garnished with chopped egg and croutons for crunch.

Delicately poached smoked haddock, served with choux pastry and a smooth carrot purée with ginger. Smoky and sweet flavors.

Crispy corn cake served with squash and Italian cheese. Rich and comforting vegetarian dish.

Pan-seared scallops, served with mashed potatoes and fresh watercress. Tender flesh and delicate flavor.

Tender beef fillet served with a rich truffle sauce. Accompanied by a refined potato gratin.

Pear gently cooked in spiced red wine, served with vanilla ice cream and cinnamon biscuits. Fruity and fragrant dessert.

Choux pastry filled with hazelnut ice cream, topped with a rich chocolate sauce. Crispy and melting texture.

Fruit sorbet served with vodka. A refreshing and digestive frozen dessert.

Caramelized apples, served with whipped cream and almond biscuits. Sweet and indulgent.

Selection of homemade ice creams and sorbets. A refreshing choice to end the meal.