Recette

Uses a rare Burgaud Croise Duck. Thigh is slowly and thoroughly cooked with the duck fat to make a confit with a rich aroma. Breast is roasted and served.

Assortment of pate, onion quiche, tartar of hairy crab, blanc mange of white asparagus and escabeche. Enjoy its volume as well.

Assortment of baked chocolate ganache, strawberry with amegake (decorated with a candy paste), langue de chat, and mascarpone ice cream. The amegake is as thin as hair.

A course where the chef will choose the best ingredients of the day. You can enjoy a variety of delicious dishes in small portions! We can also accommodate allergies and foods you don't like.

A luxurious course that includes abalone, sea urchin, caviar, foie gras, and truffles. Enjoy special dishes on special occasions.

It was amazing that this dish, which included pate, onion quiche, hairy crab tartare, white asparagus blancmange and escabeche, was enough for one person.

A rich bouillabaisse with prawns, Mont Saint-Michel mussels, red snapper, etc. in a rich lobster soup. Chef's recommended course for the day

Chocolate ganache, strawberry candy and langue de chat, mascarpone ice cream. The candy is as thin as a hair.

The sweets served after the meal are small and cute looking.

Since the opening, all the bread has been homemade 🍞 Made with wheat from France. The taste and aroma are amazing ♪