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7 courses dinner
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chef Victoria Fenyo

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Main courses

Turbot steak with carrot.jpg

sweetbread and gambero rosso in surf n' turf.jpg

Stuffed squid with veal, fish soup like bouillabaisse, swiss chard, smoked green wheat.jpg

Sole filet with red cabbage pearls on artichoke carpaccio.jpg

Saithe fish, like a great aioli .jpg

Ray fish.jpg

Smoked sweetbread with walnut shell and edible earth.jpg

sea breamand cockles with beurre blanc, cooked endive with lemon.jpg

Stuffed hake with chili.jpg

Poached sea bream with beetroot gnocchi.jpg

Poached sea bream with beurre blanc , salsify and swiss chard mille feuille.jpg

Pan fried monkfish with black olive oil, polenta.jpg

Cooked salmon in low temperature.jpg

Mulet filet and stuffed mussels with sauce vierge and creamy spelt.jpg

Roasted pigeon with juniper berries and potatoes.jpg

Ribeye steak with aligot in crust and choron sauce.jpg

Lamb filet with potato.jpg

Confit duck leg pot au feu.jpg

Quail pithiviers.jpg

Pork tenderloin with anchovy, with bulgur and grilled parsnip.jpg

Chocken ballotine with risotto and sauted artichoke.jpg

Brageoles de joue de boeuf et spaetzle .jpg

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