Albatross menu
39.00 €
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Perfect egg, confit pork cheek in salad with crab meat and old-fashioned mustard, trumpets of death, marinière condiment, cockles and salicornia with hazelnut oil |
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Encounter between haddock, hibiscus and vodka, tomato of yesteryear in ginger tartare, sesame and candied lemon, crispy smoked garlic, basil coulis |
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Trilogy of Pénerf oysters au gratin (1 gratin with garlic butter, pastis, curry and parsley, 1 gratin with lobster butter from our coasts and 1 Japanese yuzu mustard butter gratin)
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Roughly veal, low temperature, with garlic and lemon thyme, brunoise of carrot tops with honey and star anise, smoked apricots, olive, sun-dried tomato and pine nut condiment, short blackcurrant juice |
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Cod a la plancha, stuffed with ventrèche, buttered potatoes with saffron and wakame, mung bean salad with crunchy nuts in sesame oil, virgin sauce with fresh herbs and pink onions |
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Selection of aged cheeses, Saladine, walnut oil vinaigrette, Chef's jams |
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Pastry cabbage, tangy red fruit compote, vanilla mousseline, slivers of passion fruit, basil meringue, blood orange sorbet |
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Verrine of seasonal fruits, yuzu pepper syrup, apricot emulsion, black sesame and coconut powder, ginger lime sorbet |
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Plate of 3 scoops of ice cream or sorbet (artisan ice cream maker) (yellow lemon, basil lime, ginger lime, chocolate, candied orange chocolate, strawberry, blood orange, vanilla) |