White scallops from Erquy cooked in carpaccio, lemon cream, raw endive, rib of romaine lettuce and some seed of Caviar
European bass filet cooked in the oven, Creamy risotto with squid ink
Dessert of your choice in our carte
Served with one bottle of
Champagne J De Telmont –"Cuvée Grand Couronnement 2002"
Copyright Coteweb 2012