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Beets all in colors ,citrus, horse mackerel flavored with marigold flower and razor clams

Avocado flower, clementine and lemon balm, raw langoustines warmed by a head broth, iodized cocoa emulsion.

Alexandre Zida chanterelles and pleurotes mushrooms, watercress cream, hazelnuts, purple oxalis, Norman Araucana chicken egg

Rainbow carrots, samphire and parsley, scorpionfish confit with carrot tops, mango and carotene juice

New leeks, sage, pear, fresh walnuts, Saint Jacques from our friend Alain Rigault, bard emulsion

Roasted parsnips, peanuts and quince, marjoram, rack of pig matured in Vexin beer

Small chanterelles, pink and new onions, tarragon, kiwi, rump steak from Normandy

The cheese board

Selection of 3 cheeses from the La Ferme d’Alexandre

Mont blanc chestnuts, blackcurrant, oxalis

Small chartreuse babas , tarragon and verbena

Guanaja 70% chocolate soufflé, creamy milk ice cream