L'Epigramme

Soup of the day

Duck pan fried foie gras/quince tatin with tonka bean/cocoa duck sauce

Marrow bone/baby leaves salad/garlic farmhouse bread

Snails fricassee sautéed with parsley/onion tempura/garlicky emulsion

Scalops/parsnip/shells emulsion

Selection of fine cheeses/jam/black tile bread

Chocolat textures/ganache dark chocolate/milk chocolate mousse/ white chocolate whipped cream/chocolate tiles/chocolate crumble

Brioche perdu/roasted pineapple/dulcey sauce

(Old dark rum baba/vanille cream)

Millefeuille/chestnut and ginger confit

Like a lemon tart/lemon cream/Italian meringue/orange blossom jelly

Beef filet/grenailles/shallots confit/bok choy/gravy

Turbot/black rice risotto/marinated fennel/satay crumble/lemoney condiment

Roasted lamb/coco de Paimpol bean/autumn vegetables/reduced juice

Wood pigeon/poched pears/mushrooms/fois gras gravy