Albatross menu

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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

Encounter between haddock, hibiscus and vodka, tomato of yesteryear in ginger tartare,

sesame and candied lemon, crispy smoked garlic, basil coulis

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

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

♦

Selection of aged cheeses,

Saladine, walnut oil vinaigrette, Chef's jams

Pastry cabbage, tangy red fruit compote, vanilla mousseline, slivers of passion fruit,

basil meringue, blood orange sorbet

Verrine of seasonal fruits, yuzu pepper syrup, apricot emulsion,

black sesame and coconut powder, ginger lime sorbet

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)