L'Abissiou in Les Sables d'Olonne

Mise en bouche,
Game terrine with truffles

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Abalone and caviar,

White butter with champagne

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Langoustine and bacon from Colonnata,

Steamed bread with heads & seasoned claw juice

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Noble fish (according to availability),

Celery, lovage & truffle

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In between,

Beef marrow & caviar tartlet

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Wagyu beef tenderloin,

Caviar, salsify & beef jus

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Brillat-Savarin truffle & winter salad

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To refresh the puck,

fresh gin & juniper berry

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Apples & savory,

Osmosis apple, sorbet & herb freshness

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Citrus fruit,

Lemon cream, frosted clementine & tagetes ice cream

Some sweets to celebrate the new year

and 

takeaway surprise

For the good functioning of the service, the menu is proposed for the whole table. Any modification will result in a supplement.
Thank you for your understanding.